Spring Rolls

Also called summer rolls, these delightful appetizers can be filled with almost anything.  Consider adding a protein such as cooked shrimp, shredded pork or grilled beef.  To work with the rice paper, we recommend using hot water to soak – they’ll stay pliable longer.  Lay the papers on a moistened wooden cutting board as they’re less likely to stick.  Serve these with a sweet chili sauce or peanut dip.

 

Spring Rolls

 

1 Lb. carrots, shredded

2 Tbsp. rice vinegar

2 Tbsp. sugar

pinch salt

Cooked shrimp, pork or beef, etc. (optional)

Cooked noodles, such as soba or rice, tossed in a little sesame oil

Julienne vegetables, such as cucumber, peppers, green onions, etc.

Fresh herbs such as Thai basil, mint, cilantro

 

Toss the carrots in the rice vinegar, sugar and salt.  Set aside to marinate for a few minutes.  Fill a large bowl with very warm water and dip each rice paper in the water until softened, about 20 seconds.  Transfer the rice paper to a moistened wooden cutting board and lay some of the filling ingredients inside the bottom third of the paper, leaving a 1 inch border on either side.  Bring the bottom of the rice paper up over the fillings, fold each side over, and roll tightly away from you.  Wrap in saran until serving.

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