Monday, June 11, 2012

Asian Veggie Spring Rolls

I made these spring rolls for a nice dinner at home with my husband. I was shocked by how easy it was, and how simple the ingredients were. Asian cuisine may seem like a daunting undertaking, but these rolls were as easy as making your own pizza!
a simple starter


2 carrots grated
1 zucchini cut into bite sized strips
4 spring onions cut in to long thing strips
1 cup shredded romaine lettuce
1 package dried spring rolls

1 cup fresh chopped parsley
1/4 cup olive oil
1/4 cup rice vinegar
3 cloves of garlic, minced
1/4 Tsp black pepper
1/4 Tsp salt
1/4 Tsp crushed red pepper
simply add to one side, and roll!

First, prepare the sauce by combining all ingredients in a blender or food processor and combining until smooth. Put half of the sauce in a bowl and reserve the other half for serving.

Chop all of the veggies and put into the bowl of sauce and toss. Refrigerate for 15-30 minutes or until veggies have softened a bit.  After, set out a pie dish full of warm water on a clean work surface. Dip one rice paper into the water and set on a clean work space. Add a spoonfull of the veggie mixture to the bottom half of the rice paper and roll up, tucking in all of the ends. If the paper tears, carefully keep rolling, the tears won't ruin them!

Serve with remaining sauce or spicy sweet chili sauce for added kick!

No comments:

Post a Comment