_edited_edited_edited_edited_edited.png)
Veggie Spring Rolls with Sweet Ginger Sesame Sauce
Copyright © 2010 by Cooking With Carolyn
Ingredients Yield: 12 rolls
· 3 Tablespoons Extra Virgin Olive Oil
· 1½ Cup Shitake Mushrooms, sautéed and cooled
· To Taste Kosher Salt
· To Taste Black Pepper
· 1 Dozen Spring Roll Wrappers
· 2 Cups Rice Noodles, cooked according to package instructions
· ½ Cup Bok Choy, shredded
· ½ Cup Napa Cabbage, shredded
· 1 Cup Carrots, shaved (using a veggie peeler)
· 1 Cup Bamboo Shoots, sliced
· ½ Cup Mint Leaves
· Fresh Zucchini, julienne (thin strips, like match sticks)
· 1 Cup Bean Sprouts, (optional)
Directions
Preheat a small skillet over medium heat. Add the olive oil and allow it get warm, about 2 to 3 minutes. Next, add the mushrooms, salt, and pepper and sauté for about 4 to 5 minutes. (If the mushrooms absorb all of the oil, just add another tablespoon or so to keep them moist while sautéing.) Once the mushrooms are done, set aside to cool.
Wash and prepare all of the vegetables and set aside. Have a large bowl of warm tap water ready for dipping the Spring Roll wrappers.
Assembling the Spring Rolls:
Dip one wrapper into the bowl of warm water until it becomes pliable and easy to roll without tearing.
(Follow the package directions as to how long the wrappers should be immersed in the warm water.) Lay the wrapper on a flat surface and spread out. (Note: You have to work somewhat quickly. You don’t want the spring roll wrapper to dry out. If it does, simply wet your fingers and dampen the wrapper and continue to roll.)
Place, or gently stack, some of each of the vegetables on the rice wrapper on the side that is close to you, about 1 inch from the edge. Next, fold the left side in towards the veggies and then the right side in towards the veggies. Pick up the 1 inch edge and start to roll the wrapper tucking the veggies inward until the roll is completely rolled up. The finish product should look like a mini burrito! Repeat the process until all of the rolls are completed. Serve chilled with Sweet Ginger Sesame Sauce (recipe listed). Sweet Ginger Sesame Sauce
Copyright © 2010 by Cooking With Carolyn
Makes: Approx. 1 Cup
Ingredients
· 1 Cup Hoisin Sauce
· 2 Tablespoons Fresh Ginger, finely grated
· 1 Tablespoon Toasted Sesame Oil
· 1 Teaspoon Sesame Seeds
· 2 Teaspoons Rice Vinegar
· 2 Teaspoons Sambal Chile Paste (optional to use less)
Directions
Combine all of the ingredients into a small bowl and mix well. Refrigerate for about 30 minutes to 1 hour before serving. (This sauce can also be made a day in advance.) Serve chilled or room temperature.
Opmerkingen