Vietnamese Fresh Spring Rolls
Incredibly healthy, good, and easy. The hardest part was figuring out how to soften the wrappers. These rolls, also known as Summer Rolls, are basically salad inside a wrapper. They can be made with whatever veggies you have on hand; protein is optional. Serve with Peanut Sauce, Lime/Fish Sauce, or Sweet Chili sauce.
Ingredients:
1 package Spring Roll wrappers (these are made of tapioca flour and are dried)
Mint, julienned
Thai basil, julienned
Cilantro, chopped
Lettuce, julienned (1-2 tbps per roll)
Saifun (mung bean) noodles or rice vermicelli, softened (2 oz. makes 8 rolls)
Shrimp or Chicken (2 shrimp per roll).
Other options:
Carrot, shredded
Red pepper, julienned
Green onion
Napa cabbage, shredded
Sprouts
To assemble:
Moisten one wrapper in a plate of water for about 20-30 seconds. It should be flexible, but not totally soft as it will continue to soften. There is a rough and a smooth side. Rough side is up, in contact with the fillings.
Put 2 shrimp or chicken down first in the middle of the wrapper, leaving about 1-2" along each side. Next, put the mint/cilantro/basil, followed by the saifun noodles. Last, place the lettuce shreds. Roll up the bottom of the wrapper, then fold the sides inward; finally, rolling it up the rest of the way.
Ingredients:
1 package Spring Roll wrappers (these are made of tapioca flour and are dried)
Mint, julienned
Thai basil, julienned
Cilantro, chopped
Lettuce, julienned (1-2 tbps per roll)
Saifun (mung bean) noodles or rice vermicelli, softened (2 oz. makes 8 rolls)
Shrimp or Chicken (2 shrimp per roll).
Other options:
Carrot, shredded
Red pepper, julienned
Green onion
Napa cabbage, shredded
Sprouts
To assemble:
Moisten one wrapper in a plate of water for about 20-30 seconds. It should be flexible, but not totally soft as it will continue to soften. There is a rough and a smooth side. Rough side is up, in contact with the fillings.
Put 2 shrimp or chicken down first in the middle of the wrapper, leaving about 1-2" along each side. Next, put the mint/cilantro/basil, followed by the saifun noodles. Last, place the lettuce shreds. Roll up the bottom of the wrapper, then fold the sides inward; finally, rolling it up the rest of the way.
