Spring Rolls

Last Updated on Tuesday, 16 August 2011 08:03 Written by Flax Friday, 4 June 2010 08:53

18 small sized rice paper wraps
1 package thin rice noodles
10 lettuce or chinese cabbage leaves thinly sliced
Alfalfa sprouts
10 mint leaves thinly sliced
10 basil leaves thinly sliced

Soak rice paper in warm water for 5 seconds until pliable. Lay flat on a cloth towel. Add on the bottom third, the noodles, the lettuce/cabbage, the sprouts and the herbs. Roll up from the bottom tucking in the ends to get a cylindrical shape.

Arrange on a platter of lettuce leaves. Serve with soy rice vinegar sauce and peanut sauce.



3 Comments

  1. Flax   |  Wednesday, 09 June 2010 at 11:20 am

    thanks

  2. Leiba Smith   |  Tuesday, 03 August 2010 at 12:04 pm

    Delicious! We just enjoyed (um, devoured) a containerful of spring rolls that Zushia made with Sima, and they are unlike anything I have ever eaten, and great for a hot, hot, hot summer’s day. A definite new recipe for family making. Thanks!

  3. Shira   |  Tuesday, 14 September 2010 at 8:25 pm

    Spring rolls are the best. I went with my husband to Barcelona for a few days. I brought cooked beans a couple of cans of tuna and a package of rice paper with me from Israel. The only thing kosher were fruit and vegetables of which there were plenty.
    We had no hot plate so for most meals I wet the rice paper under tap water for seconds, set it down on a plate, put in lots of varied greens, sprouts, just about any vegetables, mixed with a bit of tuna or with beans…….the sky is the limit on what we put in our wraps. We wrapped them all up and ate them. It was easy enough to make them fresh in the hotel room or in the hotel dining room. They are nutritious and filling and so easy.
    I have a couple of tips: Try pieces of beets and shredded carrots. Just make sure that whatever you put into the wrap is not warm or is not liquidy (otherwise the paper will fall apart and you will end up with its contents on your lap).
    Tip #2, Do not use hot water with the rice paper, it will make the paper harder to work with. If you just wet the paper quickly on both sides and put it on a plate, it will slowly get softer on its own until it is perfect for wrapping.
    Tip #3 Give yourself time to get used to the texture.
    Thank you Sima for introducing me to these wonderful rolls.

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