Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 I like these because there is no frying. Rice Paper spring rolls source:Quick and natural Rice dishes 12 rice paper wrappers (round ones, 7 inches in diameter) 12 lettuce leave, washed, patted dry, and chopped fine 1/2-1 cup cooked rice 12 scallions, cut into 5 inch lengths 1 cup chopped cilantro 2 tablespoons peeled and minched freach ginger 6 lime leaves, minced, or 1 teaspoon greated lime zest (optional) The wrappers must be soaked in water to make them pliable, and once they are ready you mucht work quickly before they dry out again. So before you begin to soak the wrappers, have all ingredients prepared and at hand.' Place a wrapper into a pie plate filled with luckwarm water and let it soak just unit it is pliable, 30-60 seconds. Remove it, lay it flate on a plate, and place a little of each ingredient in the center in a strip about 2 inches wide and 5 inches long. Fold in the edges at the ends of the filling (this keeps the filling in) and roll it up, eggroll style, makeing an envelope. The paper will seal itself. Soak each wrapper, fill, and roll up. You can make these ahead of time, even a day in advance, but you must cover them tightly with plastic wrap to keep them from drying out. Serve with dipping sauce of your choice. My favorite is thai plum sauce. Quote Link to comment Share on other sites More sharing options...
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