Spring Rolls are a healthy alternative to wraps and salads, giving you nutrition and an exciting way to eat! Enjoy!
To make healthy vegetable spring rolls, you'll need dry rice paper that comes in flat circles. You can find rice paper in the Asian section of your local grocery store or in most Asian food shops. You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.
Submerge 2-3 spring roll wrappers at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.
Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.
Fold wrapper perpendicular to your filling, on both sides, then roll from bottom to top, keeping pressure as you roll.Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.
Serve with dipping sauce and enjoy! For a vegan egg roll, simply deep dry your finished spring roll and viola!
To review a few key points:
**If you use cucumber strips, cut your cucumbers into quarters lengthwise, then slice off the inner portion from each quarter to remove the seeds and juicy flesh surrounding the seeds.If you don't remove the seeds and juicy inner pulp, your rolls will get a bit mushy. Use a knife to slice your de-seeded cucumber quarters into thin strips.
http://vegetarian.about.com/od/cookingtipstools/ss/Howtospringroll.htm
http://drbenkim.com/how-make-healthy-spring-rolls
If you think this is great, try Vegetarian Sushi!
Spicy Thai Peanut Sauce with Sesame Oil
Ingredients:
2/3 cup peanut butter
3 T.soy sauce
2 T. Orange Marmilade
3 cloves garlic, minced
2 green onions, diced
2 tbsp sesame oil
1/2 tsp powdered ginger
1/2 tsp cayenne pepper
juice of 2 limes
2 tbsp toasted sesame seeds (opt.)
Preparation:
In a small saucepan over very low heat, whisk together all ingredients until well combined. Cool and enjoy with your favorite spring roll or egg roll!
Sesame Ginger Dipping Sauce
1/4 cup Sesame Seed Oil
1 t. ginger pulp or ginger powder (fresh is better)
1 t. garlic powder
2 T. Honey
2 T. toasted sesame seeds (opt.)
Submerge 2-3 spring roll wrappers at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.
Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.
Fold wrapper perpendicular to your filling, on both sides, then roll from bottom to top, keeping pressure as you roll.Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.
Serve with dipping sauce and enjoy! For a vegan egg roll, simply deep dry your finished spring roll and viola!
To review a few key points:
- Be sure to allow excess water to drip off of rice paper before laying the paper down on your rolling board.
- Lay softer ingredients, such as a piece of lettuce, down first to create some padding to prevent crunchier ingredients from tearing your rice paper.
- Roll firmly enough to prevent tearing while eating, but don't make them so firm that your filling ingredients puncture the rice paper.
- To keep your healthy spring rolls fresh before serving, cover with a moist dish towel. Don't put rolls in the refrigerator, as the rice paper will harden.
**If you use cucumber strips, cut your cucumbers into quarters lengthwise, then slice off the inner portion from each quarter to remove the seeds and juicy flesh surrounding the seeds.If you don't remove the seeds and juicy inner pulp, your rolls will get a bit mushy. Use a knife to slice your de-seeded cucumber quarters into thin strips.
http://vegetarian.about.com/od/cookingtipstools/ss/Howtospringroll.htm
http://drbenkim.com/how-make-healthy-spring-rolls
If you think this is great, try Vegetarian Sushi!
Spicy Thai Peanut Sauce with Sesame Oil
Ingredients:
2/3 cup peanut butter
3 T.soy sauce
2 T. Orange Marmilade
3 cloves garlic, minced
2 green onions, diced
2 tbsp sesame oil
1/2 tsp powdered ginger
1/2 tsp cayenne pepper
juice of 2 limes
2 tbsp toasted sesame seeds (opt.)
Preparation:
In a small saucepan over very low heat, whisk together all ingredients until well combined. Cool and enjoy with your favorite spring roll or egg roll!
Sesame Ginger Dipping Sauce
1/4 cup Sesame Seed Oil
1 t. ginger pulp or ginger powder (fresh is better)
1 t. garlic powder
2 T. Honey
2 T. toasted sesame seeds (opt.)
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