Spring Rolls with Ginger Soy Dipping Sauce

Spring Rolls with Ginger Soy Dipping Sauce

I love fat­ten­ing food as much as the next per­son. But­ter and cream are fla­vor­ful, and things with creamy tex­ture are amazing.

But creamy, smooth, and fat­ten­ing can only take you so far. There are times when a body just craves a lit­tle fresh. A lit­tle bright, and some raw tex­ture.  Spring Rolls are crammed full of all of the above. I can eas­ily eat a dozen. Make sure your ingre­di­ents are super fresh. The dip­ping sauce can be made ahead. The chop­ping can be done a lit­tle ahead as well. Try to chop  the veg­eta­bles to a uni­form size and length. Assem­bly is pretty quick and easy.

The rice wraps are soft­ened by dip­ping in hot tap water for 10 sec­onds or so, and the bean thread noo­dles by soak­ing in boiled water for 8–10 minutes.

Spring Rolls with Gin­ger Soy Dip­ping Sauce

Ingre­di­ents

  • 1 (12 oz.) pack­age rice spring roll wraps
  • 4 oz. Bean Thread (mung bean) noo­dles –soaked in boil­ing hot water for 8–10 min­utes, then chopped to man­age­able lengths
  • 1/2 head red leaf lettuce–torn into man­age­able pieces
  • 3–4 carrots–julienned
  • 1 red pepper–julienned
  • 1/2 bunch cilantro–leaves torn off
  • 1 bunch green onion–julienned
  • 1 1/2 cups bean sprouts–rinsed and pat­ted dry
  • 2 cucumbers–seeds scraped out and julienned

Instruc­tions

  1. Soak the rice wrap­pers 1 at a time in hot tap water for 10 sec­onds or so, until they are pli­able enough to wrap.
  2. Lay a piece of let­tuce on the mid­dle of the wrap.
  3. Place a table­spoon or so of noo­dles on the lettuce.
  4. Lay the remain­ing ingre­di­ents on top of the noo­dles and lettuce.
  5. Roll the wrap up by fold­ing in the two sides as snug as they will go, and fold­ing the end clos­est to you over the fill­ing. Then roll away from you tightly and snugly. The wrap will stick to itself pretty well.
  6. Repeat with remain­ing ingredients.
  7. Set in refrig­er­a­tor until ready to serve. I like to let them firm up for 30 min­utes or so. They will be not so slip­pery that way.
http://secretlifeofachefswife.com/anthologie/spring-rolls-with-ginger-soy-dipping-sauce

Spring Rolls

Spring Rolls with Gin­ger Soy Dip­ping Sauce

Ingre­di­ents

  • 1 Table­spoon honey
  • 1/2 cup low sodium soy sauce
  • 1/3 cup rice vinegar
  • 1 Table­spoon brown sugar
  • 2 tea­spoon light sesame oil–toasted
  • 1 Table­spoon minced fresh ginger
  • 1/2 tea­spoon red chili flakes
  • 2 green onions–chopped

Instruc­tions

  1. Mix all ingre­di­ents together and chill until needed.
http://secretlifeofachefswife.com/anthologie/spring-rolls-with-ginger-soy-dipping-sauce

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One Comment

  1. Seri­ously, one of my favorite meals ever!! I love the fresh, the eas­i­ness, the dip­ping sauce … YUM!!

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