Fresh Spring Rolls!!

INGREDIENTS

Spring Rolls
1/2 cup each julienned carrots, daikon and red cabbage
1 bunch fresh cilantro
1 avocado (sliced lengthwise)
1 cup soaked rice or vermicelli noodles
2 scrambled eggs (optional)
1/2 cup sauteed mushrooms (with garlic, 2 tbsp sugar, 1 tsp diced hot pepper, 2 tsp soy sauce) I use this to add body and as a homemade sauce in the spring rolls
10 slices of thick lunch meat, cooked chicken, eggs or tofu (if you’re vegan)
8-10 Rice Spring Roll Papers
1 drizzle of siracha or to taste

INSTRUCTIONS

Prep rice noodles by boiling them till tender or simply letting them soak it hot water for 20 mins. Drain and set aside. (Feel free to toss in some flavored oil)
Stirfry the mushrooms and set aside in a bowl. If you are adding scrambled eggs, cook these and also set aside.
Prep the rest of the veggies and get the rice paper rolls started! To prep the rice paper rolls, you need to soak one individually for 10-15 secs in hot water. I used a shallow cake/pie pan for this. Make sure the texture is soft and pliable but not too soft where it is translucent. Transfer soften rice paper to a cutting board and spread out into even circle. Fill bottom wrapper small handful noodles, carrots, daikon, cabbage, flavored mushrooms, 1 slice of avocado, eggs, and 1 slice of protein (see photo) Drizzle some siracha if you choose. Gently fold over once, tuck the outer edges and roll. (Similar to making a burrito). Don’t be surprised if none of them turn out pretty. All of mine seemed to have a hole somewhere and only a few where photo worthy…but it’s the taste that matter right?  Practice makes perfect with these guys! Keep going until all the fillings are gone. You should come out to around 10 rolls, depending on how much filling you used and how many you ate in between 🙂

I store mine in an air tight container but these really are best served fresh. Enjoy!                   

 

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