Healthy Spring Rolls
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."