Spring Rolls With Carrots Turnips Rice Noodles And Herbs Food

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

SPRING ROLLS WITH CARROTS, TURNIPS, RICE NOODLES AND HERBS

Steps:

• Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce
• Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
• Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired

HERB SALAD SPRING ROLLS WITH SPICY PEANUT SAUCE

Steps:

• In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
• Cut out and discard ribs from lettuce leaves, halving each leaf.
• In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
• Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
• Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
• Discard paper towels. Halve rolls diagonally and serve with peanut sauce.

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

SPRING ROLLS WITH SPINACH, MUSHROOMS, SESAME, RICE AND HERBS

Steps:

• Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
• Wash the spinach and steam 1 to 2 minutes, tossing halfway through. It should wilt but still have some texture. Rinse with cold water, squeeze dry and coarsely chop. Season with salt to taste
• Spread each tofu domino with about 1/4 teaspoon peanut sauce
• Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
• Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of rice, then a handful of spinach. Place 3 tofu dominoes down the length of the spinach. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice