Healthy Fresh Vegetable Spring Rolls Food

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.

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

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.

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.

COLD VEGETARIAN SPRING ROLLS

Steps:

• Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
• Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
• Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
• Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.