First-Sign-Of-Spring Rolls

[Guest guest]

* Exported from MasterCook *

 

First-Sign-Of-Spring Rolls

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 18

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 6 inch rice wrappers

12 small leaf lettuce leaves

12 snow peas -- trimmed

and cut into thin strips

1 cup fresh bean sprouts

1 cup grated carrot

2 scallions -- chopped

24 enoki mushrooms -- trimmed

1 tablespoon minced fresh cilantro -- PLUS

12 fresh cilantro sprigs -- for garnish

***PEANUT SAUCE***

4 tablespoons creamy peanut butter

2 tablespoons tamari sauce

2 tablespoons water

1 teaspoon sugar

OR a natural sweetener

1/2 teaspoon chile paste

 

Serves 6

 

Spring rolls are so called because they are an important part of Chinese

New Year feasts held each spring. Because they are made with raw

vegetables, these spring rolls are high in chi. These spring rolls are

especially delicious when served with peanut sauce. Rice wrappers are

similar to eggroll wrappers but need no cooking. They are available at

Asian markets and are usually round rather than square

 

Immerse the rice wrappers one at a time in a bowl filled with cold water

and let stand until the wrapper softens and turn white. Spread a kitchen

towel on a work surface and place each wrapper on top of the towel.

 

To assemble the rolls, place lettuce leaf on each wrapper, allowing the

lettuce to extend beyond the top of the wrapper. Arrange strips of snow

peas, bean sprouts, carrot, scallion, mushrooms, and minced cilantro on the

wrapper about midway between the edge nearest you and the center of the

wrapper. Fold the edge nearest you over the vegetables, then fold in one

side and roll up length- wise into a tight roll. Repeat with the remaining

wrappers.

 

To serve, arrange 2 rolls on each plate, garnish with 2 cilantro sprigs,

and serve with a small bowl of peanut sauce.

 

Peanut Sauce: In a small bowl or blender, stir or blend all the ingredients

together until well combined. Taste and adjust the seasoning. Use now, or

cover and refrigerate for up to 2 weeks. Makes 1/2 cup.

 

 

- - - - - - - - - - - - - - - - - -