Today I managed to make spring rolls, but of course we were missing a key ingredient, carrots. They were still very delicious! A nice, much needed spring rain followed dinner. My peas and lettuce in the garden are loving it!
|Spring rolls (Note: I still have a lot to learn about this new camera and proper lighting!)|
Rice paper (Found in Asian section of grocery store)
thin rice noodles (Asian rice noodles)
red pepper (optional)
Sweet and Sour dipping sauce
Cook and cool your thin rice noodles according to directions on the box. Chop veggies thinly. Fill a shallow plate with warm water and submerge your rice paper under the water for ~20 seconds. Remove from the water and lay flat on a plate. In the center, pile up some noodles, a bit of all of the veggies, then fold the paper over the noodles once. Pack the insides together tightly and fold in the sides of the paper, then roll the spring roll and put it on a serving platter. Serve with sweet and sour dipping sauce. (Some people like this with boiled then cooled chicken and peanuts as other fillers.)