These are not deep fried, but light and happy.
Just because it's Spring, I needed these rolls. It's not just warm here in Arizona, mind you, but stinkin' hot. Hot enough that my winter visitor "snow birds" just flew back to Wyoming. Bye bye birdies. So, in light of this event...and because I wanted something light I thought we should see the rolls. Not my dinner rolls (or fat rolls LOL). It was a dinner, and rolls where involved. I took some spring rolls to a dinner party with some dear friends.
Anyone else have those friends who has stayed your friends even after they got to know you? These are those kind of friends. Years after our first introduction, they still invite me over. It must be more than my charm and irresistible food. What a gift they are right now in my life! My camera is in Germany. Long story, but when it gets back, I will do a full tutorial on the Vietnamese Spring rolls with peanut lime dipping sauce. They are not, not, not, deep fat fried. In fact they are light tasting and different. Honestly a very welcome change. Several requests for the recipe were uttered. I cannot resist sharing. For now, please enjoy a brief recipe and description. Please forgive me for lack of photo instruction. More to follow I promise.
Asian Spring Rolls:
3 oz cooked rice vermicelli noodles, cooked 3 minutes in boiling vegetable broth and drained.
2 large carrots, peeled and cut into strips
5 green onions, cut into 4 inch strips and then in half to give 10 pieces the length of the roll.
1 cup fresh cilantro (about 10 sprigs)
1/2 cup fresh mint leaves (20 leaves)
1 cooked chicken breast, cut into 10 thin strips.
10 rice wrappers (8 inch, available in oriental markets)
3 cups thin sliced red cabbage or spinach leaves
Dipping sauce:
2 tsp lime zest
1/4 cup lime juice
2T soy sauce (must use gluten free if you want the sauce gluten free...)
1 tsp sesame oil
2 T peanut butter
2 T minced peanuts
2T oyster sauce
2 T Hoisin sauce
1 tsp hot chile sauce
Directions: Put all different ingredients in separate piles or dishes and have on hand to make the rolls. You will need a clean kitchen towel that you have moistened, as well as a 9 inch pie plate full of water. Lightly immerse the rice wrapper in water for about a minute until it starts to become pliable. Spread out on the clean towel as you would a tortilla for burritos. Lay down a sprig of cilantro, 2 mint leaves and then the a strip of chicken, a few pieces of carrot, one piece of green onion, and about 1/4 cup cooked noodles and a 1/4 cup spinach or red cabbage. Roll up the rice wrap as you would a burrito. Put on a serving tray and lightly mist with more water if necessary. Repeat 10 times. Yield 1o rolls.
For dipping Sauce: Combine all ingredients in a medium bowl with a wire whisk until smooth. Serve with the rolls.
Just because it's Spring, I needed these rolls. It's not just warm here in Arizona, mind you, but stinkin' hot. Hot enough that my winter visitor "snow birds" just flew back to Wyoming. Bye bye birdies. So, in light of this event...and because I wanted something light I thought we should see the rolls. Not my dinner rolls (or fat rolls LOL). It was a dinner, and rolls where involved. I took some spring rolls to a dinner party with some dear friends.Anyone else have those friends who has stayed your friends even after they got to know you? These are those kind of friends. Years after our first introduction, they still invite me over. It must be more than my charm and irresistible food. What a gift they are right now in my life! My camera is in Germany. Long story, but when it gets back, I will do a full tutorial on the Vietnamese Spring rolls with peanut lime dipping sauce. They are not, not, not, deep fat fried. In fact they are light tasting and different. Honestly a very welcome change. Several requests for the recipe were uttered. I cannot resist sharing. For now, please enjoy a brief recipe and description. Please forgive me for lack of photo instruction. More to follow I promise.
3 oz cooked rice vermicelli noodles, cooked 3 minutes in boiling vegetable broth and drained.
2 large carrots, peeled and cut into strips
5 green onions, cut into 4 inch strips and then in half to give 10 pieces the length of the roll.
1 cup fresh cilantro (about 10 sprigs)
1/2 cup fresh mint leaves (20 leaves)
1 cooked chicken breast, cut into 10 thin strips.
10 rice wrappers (8 inch, available in oriental markets)
3 cups thin sliced red cabbage or spinach leaves
Dipping sauce:
2 tsp lime zest
1/4 cup lime juice
2T soy sauce (must use gluten free if you want the sauce gluten free...)
1 tsp sesame oil
2 T peanut butter
2 T minced peanuts
2T oyster sauce
2 T Hoisin sauce
1 tsp hot chile sauce
Directions: Put all different ingredients in separate piles or dishes and have on hand to make the rolls. You will need a clean kitchen towel that you have moistened, as well as a 9 inch pie plate full of water. Lightly immerse the rice wrapper in water for about a minute until it starts to become pliable. Spread out on the clean towel as you would a tortilla for burritos. Lay down a sprig of cilantro, 2 mint leaves and then the a strip of chicken, a few pieces of carrot, one piece of green onion, and about 1/4 cup cooked noodles and a 1/4 cup spinach or red cabbage. Roll up the rice wrap as you would a burrito. Put on a serving tray and lightly mist with more water if necessary. Repeat 10 times. Yield 1o rolls.
For dipping Sauce: Combine all ingredients in a medium bowl with a wire whisk until smooth. Serve with the rolls.
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