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Sunday, July 3, 2016

Spring Rolls filled with Veggies and Noodles

As  mentioned in my post from yesterday 7/2/16 that I will be posting a recipe for spring rolls, which  I made from the same filling.
I served these with the same dipping sauce that I made for the Pot stickers but you can make a dipping sauce mixing peanut butter, soy sauce, rice vinegar and sriracha powder seasoning or any garlic sauce. You can not go wrong.
I used the same filling as that of Pot stickers that I made yesterday but you can fill it with any fresh veggies like Beet strips, Jicama strips with cilantro and lime,  cucumbers strips,  red / yellow bell peppers strips, avocados or mangoes strips.
First part of recipe is same as that of yesterday's post. Just follow the same instructions for  making the filling for Pot stickers and dipping sauce.
Only additional things I bought for this was rice paper and a head of butter lettuce.
 
 


Method:
* Wash and separate the lettuce leaves.
* Take warm water in a flat bowl (little bigger than circumference of that of rice paper rounds.
* Dip the rice paper in water and soak for about 15-20 seconds.
* Spread the wet rice paper on a cutting board or on counter top work station. I used my silicone cookie sheet :)
* Place leaf of lettuce on bottom 1/3 of the rice paper.
* Place your desired filling on the lettuce leaf.


* Fold the sides and bottom of rice paper making an envelope like shown in pictures.
* Tightly roll in to a roll like a burrito and place it on the plate.
* You may cut it diagonally in half and sprinkle with the toasted sesame seeds or with the dipping sauce, or serve the dipping sauce on side.
* You can place the rolls in a casserole and cover it with plastic wrap and store them in fridge, would make a great left over lunch.


 
Recipe and Photographs by Surekha.
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