Pre-kids, I enjoyed making my own bread, spring rolls, sushi, and more. And then I took a long break from some of the more tedious food prep items... who has the time? But lately I've been ready to dive back in. Spring rolls are relatively quick and easy and delicious!
They are perfect for summer- the time of year when you should increase raw foods and fresh produce as it is especially cooling.
They do take some time to assemble, but they keep well in the refrigerator for a few days and are one of my favorite options for a light lunch, dipped in a peanut sauce.
Fresh Spring Rolls
12 rice paper wrappers
2 ounces cellophane noodles
3 c. shredded cabbage
2 garlic cloves
2 carrots, in slivers from vegetable peeler
1/2 c. fresh bean sprouts (or alfalfa sprouts)
1 package tofu, pressed and drained, and sliced into matchsticks (or steamed shrimp)
1/2 c. sliced fresh basil (or cilantro, or both)
juice of one lime
dash of salt
Soak the rice noodles in hot water for 20-30 minutes to soften while you prep the ingredients.
Combine remaining ingredients in a large bowl. (Note: I often saute the cabbage and garlic slightly as my stomach doesn’t handle raw cabbage well).
Drain noodles, cut them into smaller pieces and add them to the vegetable mixture.
Fill a wide, shallow bowl with warm water and slip one rice paper in at at time, for about 20 seconds or until soft enough to work with. Lay rice-veggie mixture on one end of the wrapper, and roll it over, then fold in the sides and finish rolling to make a tight roll.
Place on a platter and continue wrapping all the rolls until your mixture is used up. Enjoy it with a peanut sauce. You can also place the spring roll inside a large lettuce leaf to keep it contained.
For the peanut sauce: I combine 3 Tbsp peanut butter, 2 tbsp red wine vinegar, and 1 tsp soy sauce. You could also add hot sauce, lime juice, fresh herbs and/or a dash of sugar and crushed peanuts.
This could also be a fun project to attempt with kids!