Tuesday, October 14, 2008
Fresh Vegetable Spring Rolls
Here is another attempt at making spring rolls. I filled them with fresh vegetables - julienned cucumber and sweet orange pepper and slices of avocado (bean sprouts would also be a nice addition). I hope I'm not making anyone cringe with my version of a spring roll - I'm just loving their fresh taste and using whatever I have in the kitchen to make them (which right now is not much - I need to go shopping!). I found a recipe for the Vietnamese dipping sauce here.
2 tbsp. fish sauce
3 tbsp. water
juice from 1/2 large fresh lime 1
minced clove garlic
1 tbsp. sugar
1/2 tsp. chili garlic sauce
4 spring roll skins
2 ounces cooked rice vermicelli or mung bean threads
1 large pickling (salad) cucumber, julienned
1/3 sweet orange pepper or 1 carrot, julienned
1 avocado, pitted, peeled and sliced
4 sprigs fresh cilantro
For the sauce: Heat the fish sauce through the chili oil until the sugar is dissolved, set aside.
Dip spring roll skins one by one in a bowl of warm water until just beginning to soften. Layer on damp paper towels, set aside. The skins will continue to soften as you prepare the filling.
Divide the vegetables and vermicelli into 4 equal portions. Place 1/4 vegetables and vermicelli in the middle of a spring roll (I alternated dark and light colors). Top with a sprig of cilantro. Bring the top and bottom of the roll down about an inch and then roll from one side to the other. Repeat with remaining ingredients. Serve spring rolls with the dipping sauce on the side.