Monday, March 21, 2011

Spring Rolls!

A good friend and I decided to make Spring Rolls! the awesome thing about them is you can put whatever you want in them. We used rice noodles carrots cucumber and shrimp. I made a rice wine and sweet chili dipping sauce. The main tip I have is to not over soak the wraps when they are too gooey, they are just that, too gooey. And take the time to wrap em up good, it makes eating them much more fun. 

other things I have put in them are cooked buckwheat soba noodles, napa cabbage, brown rice, wild rice, mushrooms, sprouts, tofu, and even a little bit of greek yogurt. The sky is the limit. 

Another way to make spring rolls is to use lightly steamed cabbage leaves as the wrap or collard leaves. I found that stripping a portion of the major vein int he center of the leaf helps it fold better. This is great for raw eating as well. 

When I was in Brazil, using cabbage, chard, collard or kale leaves was a great way to reinvent a pot of cooked veggies and tofu from the night before, just wrap it up and you're good to go!

1 comment:

  1. YUMMY!!! I love spring rolls. One thing that I like to add that makes them taste super fresh is a fresh basil leaf (or cilantro or mint). That little bit of spicy green flavor goes *pow* in my mouth! Great idea to use cabbage leaves as the wrapper; I'll have to give that a go!