Sunday, March 27, 2016

Recipe Challenge Submission by Jessica Ellingson: Spring Rolls

Ingredients:
  • 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

Directions:
  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!!