Asian Spring Rolls | Snack
These spring rolls can be an appetizer, a lunch, or a side to any entrée. The rolls
are filled with fresh mint, thinly sliced vegetables, and light rice noodles. Feel
free to add other vegetables that you enjoy. They are beautiful and easy to
assemble once you learn the technique. Practice makes perfect!
Ingredients
Dipping Sauce
2 tablespoons natural creamy peanut butter (no added oils)
2 tablespoons rice vinegar
2 teaspoons agave nectar
½ teaspoon red pepper flakes
2 tablespoons water
Filling
1½ ounces bean thread noodles, uncooked
1 tablespoon tahini
Dash of red pepper flakes
½ cucumber, julienned
1 carrot, shredded
½ red bell pepper, seeded and thinly sliced
1 avocado, pitted and thinly sliced
2 green onions, sliced
½ tablespoon rice vinegar
½ teaspoon agave nectar
1 tablespoon lime juice
8 rice paper wrappers
8 small whole leaves romaine lettuce
2 tablespoons cilantro leaves
3 tablespoons mint leaves
Instructions
1. To make the sauce, combine the peanut butter, rice
vinegar, agave, red pepper flakes, and water in a small bowl. Mix well and set
aside.
2. To make the filling, cook the bean threads according to the package
directions. Drain the noodles, put them in a bowl, and toss with the tahini and a
dash of red pepper flakes.
3. Combine the cucumber, carrot, bell pepper, avocado, and green onions in a
large bowl. Toss the veggies with rice vinegar, agave, and lime juice.
4. To soften the rice wrappers, place warm water in a cake pan. Immerse each
wrapper in the hot water until it softens, about 30 seconds. Place the wet wrapper
on a plate or clean countertop. Fill the centre of the softened wrapper by laying
down one small romaine lettuce leaf. Then lay down 1–2 tablespoons of noodles
and a small amount of the veggie mixture. Add cilantro and mint leaves.
5. To roll up your rice wrappers, first, fold the top and bottom of the edges of the
wrapper over the filling, then fold in the edges toward the centre and continue
rolling until it is closed and snug. Continue this process with each of the
wrappers.
6. As you finish each roll, place it on a baking sheet and cover the rolls with a
damp towel. If desired, slice each roll in half with a sharp knife, or serve the
rolls whole, and serve with the peanut sauce on the side.