Fresh Vegetable Spring Rolls Food

VEGETARIAN FRESH SPRING ROLLS

Steps:

• 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 transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

HEALTHY & FRESH VEGETABLE SPRING ROLLS

Steps:

• Cook the thin rice noodles according to package instructions. Strain, run under cool water so it doesn't stick together, and strain again.
• Grab a large shallow bowl or pie pan that will fit the 8" wrappers. Fill with 1" of water.
• Dip one piece of rice paper in the water. Hold for 3-5 seconds underwater. Bring it out, give it a light shake and lay on the counter. FYI - if the paper is hard, give it more time underwater. If it's too soft as it's getting filled, give it less time underwater.
• I like to roll where you can see the prettiest ingredients on the outside. At the end closest to you, start with the 1 piece of lettuce as the base, and then add a WEE bit of noodles, a bit of cucumber, 3 mint leaves, 3 basil leaves, 3 cilantro leaves, 1-2 pieces of avocado, a couple carrot, and a touch of red cabbage for pop. Make sure to leave the side edges free of ingredients.
• Bring the sides in (like wrapping a burrito). Roll it up gently and the wet edges should seal themselves. Lay on a piece of wax or parchment paper or on a large platter. Don't let each roll touch or they will stick together.
• Do it again. You may want to wipe the area where the paper was laying with a paper towel to remove any excess water.
• If you are making them ahead of time, make sure they don't touch by placing wax or parchment paper between them.
• Cut them in half before serving and dip in your favorite sauce. Save any leftover filling for a beautiful salad later. Happy and frustration free rollin'! Beckie

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, 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.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

FRESH SPRING ROLLS

Steps:

• In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

FRESH VEGETABLE SPRING ROLLS

Steps:

• For Sauce mix together all ingredients.
• For filling mix together all the vegetables.
• To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
• I often just put everything out and people make their own.

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

• Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
• Combine all ingredients in a small bowl.
• Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.