Fresh Spring Rolls
Today is another beautiful winter day. It is so still, the snow that fell last night has stayed on the trees, covering each and every branch in white. It is really cold, freezing actually, but the snow on the ground and sunshine--- this is a very pretty scene.
And.....it is only January 28. We will be having many more days of winter around here.
To start the beautiful day off right, I made my favorite snack, fresh spring rolls, for breakfast. I added some delicious chewy glass noodles for today' s rolls to make more substantial breakfast but you can try combining different ingredients and vegetables. The glass noodles can be left out completely or swapped out for rice vermicelli or extra firm tofu or anything you want.
I used peanut butter for the dip but you can certainly use crushed peanut, almond butter or cashew butter. The joy in eating these spring rolls is that the recipe is adaptable to everyone’s taste. So don't feel like you have to commit to the recipe every single time.
Here is my fresh spring rolls recipe.
I used peanut butter for the dip but you can certainly use crushed peanut, almond butter or cashew butter. The joy in eating these spring rolls is that the recipe is adaptable to everyone’s taste. So don't feel like you have to commit to the recipe every single time.
Here is my fresh spring rolls recipe.
| Ingredients Yields 3-4 servings  40 minutes80 grams dried glass noodles 50 grams carrot, peeled, cut into fine strips 25 grams white jelly mushroom 2 tablespoons boiled green peas 2 tablespoon vegetable oil 1 tablespoon oyster sauce 50 ml. water 1/3 tablespoon light soy sauce boiled medium size shrimp rice paper For the sauce 120 ml. tamarind concentrate 1.5 tablespoon Skippy peanut butter (super chunk) 2 tablespoon palm sugar 1/2 tablespoon roasted Thai chili paste 1/4 tablespoon Hoisin sauce
Preparation
1.Combine and bring all the sauce ingredient to the boil. When the sauce is thicken, remove from heat.
2. Soak the glass noodles in lukewarm water until soft, drain well. Heat the pan with vegetable oil. Stir in carrot, green peas and white jelly mushroom. Cook for few minutes.
3. Add in the glass noodles, the water, season with oyster sauce and light soy sauce. Cook until the noodles are cooked through. Set aside.
Now it 's time to wrap the spring rolls!
4. Soak the rice paper in lukewarm water (one piece at a time) until soften. It takes about only 10 seconds.
5. Fill the wrapper with 2-3 tablespoon of filling.
6. Fold over the sides.
4. Fold up the bottom part of the wrapper to cover the filling and press down slightly.
7. Roll it up.
8. Now the spring rolls are ready to serve. You may cut the rolls with the pair of scissor 2-3 times. (I didn't) It will be easier to eat and won't choke you with a long strand of noodles.
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