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January 30, 2008

Healthy Spring Rolls


I was introduced to Vietnamese spring rolls by one of my colleagues. I was hooked! I bought these spring roll wrappers 7 years ago thinking they were the one for deep frying and was sadly diasspointed. But you know what, they taste like rice papad if you deep fry them. Sprinle with chaat masala and it is a whole different appetizer.

Just loved the refreshing burst of flavors and that there is no after effects of feeling bloated. A simple and very light appetizer that anyone will love. The recipe is really very easy. All you have to really do is set all veggies and noodles in an assembly line and you are ready to go. We made this an hour ago and had them in the refrigerator until we were ready to serve.

We made about 12 spring rolls

Vietnamese egg roll wrapper - 12
Rice noodle or bean thread - two handful ( soak in warm water and drain)
Julienned carrots - 1 cup
Green Onions - 3 finely chopped( I used only the green part)
Mint leaves - 1/4 cup
Bean Sprouts - 1/4 cup
Cilantro - 1/4 cup
Crushed peanuts - A handful
Serrano chilies - 2 to 3 cut in thin long strips

We really dont know if this is an authentic recipe, but we love it made this way.
  • Place all the ingredients in individual small bowls or in a plate.
  • Have a large bowl with cold water.
  • Dip the wrapper in cold water
  • The wrapper gets kind of soft, start assembling everything on it starting with the noodles.
  • Wrap the noodles like you see in the picture.

We served ours with a spicy peanut sauce. For one cup of creamy beanut butter, add three tbsps of chilli garlic sauce, a dash of tamarind paste. Mix well and serve with the rolls. Best of all NO DEEP

Update: A lot of you have mentioned about having eaten the one's in Costco..that wrapper and this one are completely different. The rolls we have made cannot be deep fried.

Eileen and Sue are caterers, please read what they have to say,"Be sure not to keep them too long after making..they wil get hard like rice that has been refridgerated..I wouldn't make them more than a couple of hours before serving and cover well to keep the air out. You did a good job.. they look great! There is a difference between those rice paper wrappers and the regular egg roll wrappers.. you can't use the egg roll wrappers without frying."

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