I have been getting in a rut lately with meals so I decided to use the two cookbooks I mentioned below and come up with a new recipe: Spring Rolls. It was well worth the time I spent making them. My husband loved them and they got eaten so quickly that I didn't have time to take a picture (yeah, yeah).
Spring Rolls
1/3 of a cabbage, chopped
1/4 cup carrots, shredded or julienned
1/4 cup cilantro, chopped
1/2 cup fresh bean sprouts
5 green onions, chopped
1/2 tsp ginger, peeled and minced
1 tablespoon lime juice
1 tablespoon tamari
1/2 bag of thin rice noodles
8 spring roll wrappers
Dipping Sauce
1/4 cup peanuts
1/4 cup brown sugar
1/4 cup tamari
1/4 cup water
For the rolls: Mix first 8 ingredients. Set aside. Cook noodles for 1 minute in boiling water. Drain and set aside. Take 1 spring roll wrapper dip in hot water for 15 seconds or until pliable. Place a handful of noodles in the center and handful of the cilantro mix over the noodles. Wrap somewhat tightly. Continue assembling all 8 rolls.
For the dipping sauce: Combine all ingredients in small pot over medium heat until it starts to thicken. Process until smooth.
Enjoy!
2 comments:
I make my peanut sauce with peanut butter, hoisin sauce, broth (veggie, chicken or pork broth) and sriracha chili sauce. I don't know the ingredient amounts but it's about 2 parts peanut butter, 1 part hoisin, chili sauce to taste and enough broth to thin it. Simmer it in a pot for a few minutes and garnish with coarsely ground peanuts.
-Thanh
That sounds great, Thanh! I'll have to try it. Sylvia
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