This was my first time using rice papers and it was
~~~~~~~~~~~~~~~~~VEGETABLE SPRING ROLLS~~~~~~~~~~~~~~~~~
Materials:
rice papers
1.5-2oz Ramen noodles - boiled & rinsed; cooled
3-4 leaves leaf lettuce
0.5 cucumber, cut in strips
1 carrot, grated
2 scallions, sliced
0.5 red bell pepper, cut in strips
5 leaves mint, minced
Procedure:
FIll a bowl/casserole dish with a couple inches of warm water. One at a time, immerse a rice paper into the water for five seconds. Slowly stretch out so the wrapper doesn't fold as you remove from water onto a plate.
Top one side of paper with veggies and noodles, leaving an inch border for rolling. Roll up like a burrito. Can be made a day in advance & refrigerated. Enjoy with dipping sauce of choice....I whipped up two different dipping delights:
Hoisin Peanut
2 tsp hoisin
0.5 tsp soy
0.5 tsp water
grated carrot & chopped peanuts for topping
Almond Sesame
2 tsp almond butter
0.5 tsp soy
0.5 tsp water
0.25 tsp honey
0.25 tsp sesame oil
sesame seeds for topping
Discussion/Conclusion:
These spring rolls are quick, easy and delish! They kept well in the fridge overnight too. A great way to get more veggies in your diet or o use up some veggies you have laying around. I will definitely make these again and experiment with different filling combinations.