Last week I hosted a lunch for my friend Lindsay that included some delicious cabbage slaw rolls. Since it was the first time I made rolls, they weren't as beautiful as I had imagined. Tasty, yes. Pretty -- well, that depends on your definition of it. So I wanted to take a second stab at it and make a more traditional (and hopefully prettier) roll.
Voila! I think they turned out nicely!
I've had spring rolls with fried tofu which were really good so you could always add a protein to the rolls to make them a little heartier.
Hope you enjoy them!
Peace and love --
~Jo
Vietnamese-style spring rolls
Serves 2
3 ounces of rice noodles, cooked
4 spring roll wrappers
1/4 cup mint leaves
1/4 cup cilantro leaves
2 carrots, peeled and cut into thin strips
Cook the rice noodles according to package instructions. Rinse under cold water, drain and chop. Prepare the spring rolls
Fill a large, shallow bowl with warm water. Soak one rice paper round at a time for 30-60 seconds. Place the softened rice paper on a work surface. Lay a 4 leaves of cilantro in the middle of the wrapper, followed by noodles, carrots and top with 4 mint leaves. Fold the bottom of the wrapper up over the filling, fold in the sides covering the filling and then roll the wrapper up to form a tight, neat roll shape.
Cut rolls in half on the diagonal side before serving.
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