Asian-Style Veggie Rolls

Wednesday, April 3, 2013

For our meals this week, I am trying to incorporate spring recipes that follow what produce is in season. I originally found a recipe for Asian Vegetable Rolls in the Animal, Vegetable, Miracle book but I took this one specifically from Cooking Light via My Recipes mainly because I wanted to include a photo. This recipe and the one from the book are almost identical and I think these little rolls look so fresh and absolutely delicious. I can't wait to try them!

I also just found out that our local Farmer's market is opening on May 5th! There is no doubt that I will be up early that morning and dragging Mike with me to pick up some of the local produce!

Asian-Style Veggie Rolls


8 (8-inch) round sheets rice paper
2 cups thinly sliced Bibb lettuce leaves (about 4 large)
2 cups cooked bean threads (cellophane noodles)
1 cup fresh bean sprouts
1 cup shredded carrot (about 1 large)
1/2 cup coarsely chopped fresh mint
1/2 cup fresh cilantro leaves
1/4 cup thinly sliced green onions

1 tablespoon sugar
3 tablespoons fresh lime juice (about 1 lime)
3 tablespoons water
2 tablespoons fish sauce
1 garlic clove, minced
1 Thai chile, thinly sliced

1. To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining roll ingredients.

2. To prepare sauce, combine sugar and the remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve sauce with rolls.

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