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Spring into Spring!


VIETNAMESE SPRING ROLLS

A good friend reminded me yesterday about a wonderful, fresh appetizer that I used to make a lot. I dug out the recipe for you because it’s very versatile and an absolute diet WINNER. You can fill up on these for a delicious vegetarian meal, use them as an appetizer or as a side with a protein like chicken. I have even successfully made them a day ahead. You just have to be sure not to pile them up or let them touch each other because the skins are sticky and can pull apart when you try to separate them.

The spring roll skins are the wonderful part because you can see your lovely ingredients through them, but they are also the tricky part. Find them in the Asian section dry food section of almost any grocery store these days, but for sure in Asian supermarkets. They look white and are round – and you will see SPRING ROLL SKINS in English on them. When you are ready to use them, the trick is not to let them sit too long in the water. So moisten one and moisten the next as you are rolling the first. Don’t plop a bunch in the water and expect them not to glom together and destroy themselves! One at a time is magical. Also, make your own fillings Use your favorite salad or seafood recipes and fold them into a lovely delicacy!

Ingredients:

1 leek, washed, trimmed and cut into thin rings
1 large carrot, washed, peeled and cut into thin julienne
1 cup Savoy cabbage, cut into fine strips
4 ounces Shiitake or Straw mushrooms, sliced
3 tablespoons peanut (or vegetable) oil
2 ounces soy bean sprouts
2 tablespoons chopped peanuts
Salt and freshly ground black pepper
2 Tablespoons soy sauce
1/2 Tablespoon curry
2 Tablespoons chopped fresh mint leaves
4 pieces of rice paper
4 salad leaves
Approximately 1/4 cup Olive oil
Soy sauce or Sweet chili sauce for dipping

Method:

1. Heat a small amount of olive oil in a wok and stir fry the leek, carrot, cabbage and mushrooms (in that order) until cooked but still firm.

2. Stir in the sprouts, peanuts, salt, pepper, soy sauce and curry. Taste and adjust seasonings.

3. Soften the rice paper for a minute or two in water. Lay on a thin, dry kitchen towel and carefully dry off with a second towel. Fill and roll, wrapping the ends in as you go.

4. Serve with soy sauce (for dipping) and/or sweet chili sauce. ENJOY! I love these! Add seafood, especially shrimp, if you like.

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