Sunday, March 27, 2016

Recipe Challenge Submission by Jessica Ellingson: Spring Rolls

  • Rice Vermicelli (Rice Noodles)
  • Rice Wrapper (Rice Paper)
  • Romaine Lettuce or Napa Cabbage
  • Shredded carrots
  • Cilantro
  • Green or red pepper(sliced)
  • Cucumber(julienne)
  • Olive oil
  • Salt
  • Pepper

Other things you can put into it, ex. Shrimp, Crab, smoked salmon,  shiitake mushrooms, bean sprouts

  1. In large bowl put romaine lettuce, shredded carrots, cilantro, olive oil, black pepper, salt, mix and let stand for 10 min.
  2. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  3. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper on a flat surface. In a row across the center, place ingredients, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  4. Enjoy spring rolls with a dipping sauce. Two of our favorite sauces are listed below.

Note: Spring rolls usually only stay fresh and moist for a day. It helps to put a wet paper towel on the finished rolls to keep them moist longer.

Garlic-Soy Dipping Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons peanut oil
  • 1 teaspoon hot sesame oil
  • 1 teaspoon minced garlic
  • Pinch of sugar
Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:
  • Creamy peanut butter (as much as you are going to use)
  • 2 minced garlic cloves
  • Splash of soy sauce and sesame oil, rice vinegar
  • Sriracha sauce (rooster sauce) as spicy as you like
  • Add water and mix until the consistency is what you like
Combine all ingredients in a small bowl.

I think this recipe is healthy because it contains a variety of fresh vegetables.

Don't forget to vote for your favorite recipes! Challenge ends soon so get those votes in! You can vote for more than one!!