I’m all about salads in the summer, however I’m a little bit obsessed with fresh spring rolls these days. The fresh, crunchy veggies and cool minty goodness in the same bite — I’m sold!
I thought it would be fun to try making them at home. I found this recipe in the latest issue of Natural Health magazine, then modified slightly. The following recipe makes 16 spring rolls. Here is what you need:
For the rolls:
- 2 ounces rice noodles
- One half head of green cabbage, julienned
- 1 bunch cilantro, chopped
- 1 bunch sliced scallions (just the green part)
- 15 chopped fresh mint leaves
- 12 chopped fresh basil leaves
- 1 large carrot, julienned
- 1 yellow bell pepper, seeded and julienned
- 1 cucumber, peeled and julienned
- 2 packages of rice paper wrappers
For the dipping sauce:
- Juice of one lemon
- Juice of one lime
- Juice of one mandarin orange (aka California Cuties) 🙂
- 1 teaspoon minced ginger
- 1 minced garlic clove
- 1 cup soy sauce (I prefer Japanese low-sodium soy sauce from Yamasa)
- 1/2 cup water
- 1 tablespoon chopped peanuts (optional)
- Fill a shallow bowl with hot (NOT boiling) water. Soak rice noodles in water until soft, about 5 to 10 minutes. Drain and set aside to cool.
- To make the dipping sauce, whisk all ingredients (except the peanuts) together in a bowl & set aside.
- Fill a shallow dish or pan with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened (about 20 seconds).
- Remove and flatten on a cutting board or designated assembly area.
- Add 1/2 cup of the filling and a small handful of the rice noodles to rice paper. Lift the edge closest to you and fold the rice paper up and over the filling. Lastly, fold the right & left sides toward the center and pull towards you as you roll it up like a burrito.
- Repeat until you have used all of the filling & noodles.
- Cut into thirds just before serving. Note: the spring rolls can be made and refrigerated for up to 2 hours if you are not planning to serve right away.
- If using, sprinkle crushed peanuts on top of dipping sauce. Serve with sauce on the side. Enjoy!