Far East Spring Rolls
Source of Recipe
Vegetarian Times
Recipe Introduction
The perfect beginning to an Asian meal.
List of Ingredients
2 lg carrots
1/2 bell pepper, julienned
2 tablespoons chopped scallion (green and white parts)
1 tablespoon virgin olive oil
1 tablespoon minced fresh cilantro leaves
1/4 teaspoon freshly ground black pepper
16 rice paper rounds, 6 inches in diameter
2 cups cooked bean-thread noodles (6 oz dried), or rice noodles
Recipe
Using a vegetable peepler, shave off thin slices of carrot. Place the carrot shavings, red bell pepper, scallion, olive oil, cilantro and black pepper in a large bowl. Let sit for one hour.
Fill a bowl with warm water, then dip each rice-paper round in the water until softened and translucent, about 10 seconds. Let the round drain briefly on a dishcloth.
Place 2 tablespoons cooked noodles plus a few tablespoons of the carrot-pepper mixture about 1 inch from the lower edge of a piece of rice paper. Fold the bottom of the paper over the filling, fold both sides over the filling, then roll into a cylinder shape. Repeat with the remaining noodles, carrot-pepper mixture and rice-paper rounds. Place the spring rolls on a plate and cover with plastic wrap. Chill for 30 min. Serve Cold.
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