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| − | ==Description== |
+ | == Description == |
| − | A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to |
+ | A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to Asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals. |
[[Image:Fresh spring rolls.jpg|right|Fresh spring rolls]] |
[[Image:Fresh spring rolls.jpg|right|Fresh spring rolls]] |
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| − | == |
+ | == Ingredients == |
| − | * 2 |
+ | * 2 large [[carrot]]s, julienned |
| − | * 2 |
+ | * 2 – 3 julienned [[green onion]]s |
| − | * |
+ | * ½ [[red bell pepper|sweet red pepper]], julienned |
| − | * |
+ | * ⅓ cup thinly sliced [[napa cabbage]] |
| − | * 1 |
+ | * 1 tablespoon [[olive oil]] |
| − | * |
+ | * ¼ cup minced fresh [[cilantro]] (or to taste) |
| − | * |
+ | * ¼ teaspoon fresh ground [[black pepper]] |
| − | * 1 |
+ | * 1 pinch [[sea salt]] |
| − | * 1 (3 |
+ | * 1 (3 ounces) package dried [[bean thread noodles]] |
| − | * 16 |
+ | * 16 [[rice paper]], rounds softened (8-inch, see note) |
| − | * |
+ | * ⅛ cup slivered fresh [[Thai basil]] or [[mint]] |
| − | ===Sauce=== |
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| − | === |
+ | === Sauce === |
| ⚫ | |||
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| + | == Directions == |
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| − | + | # In a large bowl, combine the [[carrot]]s, [[green onions]], [[cabbage]], [[olive oil]], [[cilantro]], [[salt]] and [[pepper]]: toss well. |
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| − | + | # Let marinate at room temp for 10 minutes, stirring frequently. |
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| − | + | # Meanwhile, place the noodles in a medium bowl. |
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| − | + | # Cover with boiling [[water]] and soak for 10 minutes, or until the noodles are softened. |
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| − | + | # Drain well and snip into 2-inch pieces. |
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| − | + | # Set aside. |
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| − | + | # Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1-inch from the lower edge of each [[rice]] paper round. |
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| − | + | # Sprinkle with [[basil]]/[[mint]] leaves. |
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| − | + | # Fold the bottom edge over the filling; fold in both sides and roll up tightly. |
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| − | + | # Press to seal. |
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| − | + | # Place on a plate seam side down; cover with plastic wrap. |
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| − | + | # Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours). |
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| − | + | # Two quick sauces (or use [[hoisin]], hot [[mustard]], etc.): in a small bowl, combine the soy sauce and [[sesame oil]]. |
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| − | + | # In a separate bowl, combine the soy sauce, [[rice vinegar]], [[peanut oil]], hot [[sesame oil]], [[garlic]] and [[sugar]]. |
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| − | + | # Serve as a dipping sauce with the spring rolls. |
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| − | * NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. |
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| − | + | # Note: to soften the rice-paper rounds before rolling them, fill a large bowl with warm [[water]]. |
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| + | # Dip each rice-paper round into the [[water]] for 10 seconds, or until softened and translucent. |
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| − | + | # Remove and let drain on a clean dish towel. |
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| − | + | # Do not stack the [[rice]] papers; they will stick together. |
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| ⚫ | |||
| − | ===Other Links=== |
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| + | [[Category:Carrot Recipes]] |
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| − | |||
| + | [[Category:Italian Vegetarian]] |
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| − | ==See also== |
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| + | [[Category:Napa cabbage Recipes]] |
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| − | |||
| − | [[Category: |
+ | [[Category:Red bell pepper Recipes]] |
| − | [[Category: |
+ | [[Category:Rice Recipes]] |
| − | [[Category: |
+ | [[Category:Rice vinegar Recipes]] |
| − | [[Category: |
+ | [[Category:Thai basil Recipes]] |
| ⚫ | |||
Latest revision as of 20:18, 6 June 2013
Description
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to Asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
Ingredients
- 2 large carrots, julienned
- 2 – 3 julienned green onions
- ½ sweet red pepper, julienned
- ⅓ cup thinly sliced napa cabbage
- 1 tablespoon olive oil
- ¼ cup minced fresh cilantro (or to taste)
- ¼ teaspoon fresh ground black pepper
- 1 pinch sea salt
- 1 (3 ounces) package dried bean thread noodles
- 16 rice paper, rounds softened (8-inch, see note)
- ⅛ cup slivered fresh Thai basil or mint
Sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon dark sesame oil or ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- ½ teaspoon hot sesame oil
- ½ teaspoon minced garlic (i use 2 cloves)
- 1 pinch sugar
Directions
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc.): in a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- Note: to soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and translucent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.