Fresh vegetable spring rolls 1 medium carrot, cut in half crosswise, cut into thin julienne slices 4-5-inches 1 medium cucumber, peeled, cut in half crosswise, cut flesh only into thin julienne slices 4-5-inches 1 medium red pepper, seeded, cut into thin julienne slices 4-5-inches 8 green onions, cut in half lengthwise 4-5-inches 1 medium avocado, cut into 8 lengthwise thin slices 1/4 cup finely chopped unsalted dry roasted peanuts 1 bunch fresh sweet basil or Thai basil (about 40 small to medium size leaves) 1 bunch fresh mint (about 40 small to medium size leaves) 8 (about 8-inches) rice paper wrappers or brown rice paper wrappers Line up all ingredients, except wrappers, in assembly line on workstation. In wide, shallow microwave safe dish or pie plate, dunk one wrapper in very warm water until pliable, about 15-20 seconds or according to package directions. Lay rough side of wrapper face up on workstation in front of ingredients. On center, bottom third of wrapper, layer an eighth of each vegetable and 1 slice avocado in 4-5-inch line. Sprinkle 1/2 tablespoon peanuts over top. Line 5 leaves each of basil and mint in a row. Gently lift up bottom of wrapper and fold over filling while pulling filling back with curled fingers to tighten. Roll one more turn and then fold wrapper sides inward over filling, like a burrito. Gently finish rolling and place roll seam side down on platter. Repeat. If water cools, reheat in microwave. Serve rolls whole or cut diagonally in half to showcase filling with dipping sauce. If serving later in day, cover with moist paper towel and plastic wrap. Optional Dipping Sauce 2 cloves garlic, sliced for milder flavor or crushed for stronger flavor 3 Tbsp. fresh lime juice 2 Tbsp. reduced-sodium soy sauce 2 tsp. sugar 1 Thai pepper, cut in chunks or 1/2 tsp. red pepper, optional In small bowl, mix all ingredients until sugar dissolves. Serve with spring rolls.
Posted on: Thu, 04 Sep 2014 19:24:39 +0000
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