Lemon Mint Spring Rolls With Syrup Food

FRESH SPRING ROLLS

Steps:

• Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
• Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
• Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
• (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
• Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
• Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
• Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
• Place one rice paper in the water and let it rest for about 20 seconds, give or take. You'll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
• Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
• Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
• To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
• Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef's knife.

FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

MINT LEMON SYRUP

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

LEMON & MINT SPRING ROLLS WITH SYRUP

Steps:

• Spring Roll Wrappers-.
• Place flour in a bowl and stir in 250 ml of cold water to form a sticky paste, add a little more flour or water if necessary.
• Cover with plastic wrap and rest for 10 minutes.
• Heat a 26cm non-stick crepe pan over low heat until just warm and then spoon 1 heaped tablespoon of paste into the centre of the pan and using a small cranked palette knife, spread quickly and evenly to a 15cm round.
• Cook for 30 seconds or until edges of wrapper start to curl.
• Peel off wrapper and place, cooked side down on a plate lined with baking paper.
• Repeat to make 12 wrappers, stacking them on top each other with baking paper between each layer and then cover the remaining paste with a slightly damp, clean tea towel and reserve for sealing the spring rolls.
• Filling-.
• Meanwhile, to make the filling, using an electric mixer, beat cream cheese, egg yolk, 2 teaspoons (10 grams) of the sugar and half the lemon zest until pale and fluffy.
• Stir in mint, then spoon into a piping bag fitted with a 1.5cm nozzle.
• Lemon Syrup-.
• To make lemon syrup, place the remaining 100 grams sugar and 125ml water in a small saucepan, bring to the boil over high heat, the simmer for 5 minutes or until syrupy and then remove pan from the heat and stir in the remaining lemon zest.
• Set syrup aside to cool completely.
• Assemble Spring Rolls-.
• Place a wrapper, uncooked side up onto a work surface and then starting 2 cm up from the bottom, pipe a 3cm line of filling widthwise across the bottom half of the srapper and then fold the bottom of the wrapper over the filling and then fold in the sides and roll up, leaving a small flap.
• Dab a little of the reserved paste on the flap, then roll up completely to secure spring roll.
• Transfer seam side down, to a oven tray lined with baking paper and repeat with remaining wrappers and filling.
• Fill a deep fryer or large saucepan one third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 10 seconds).
• Fry spring rolls, in 3 batches for 2 minutes or until golden and drain on aper towel.
• To Serve-.
• Divide spring rolls among plates and drizzle with lemon syrup and scatter with chopped peanuts and mint and then dust with icing sugar to serve or you could serve the syrup on the side for people to use as a dip.