Spring Ahead -Spring Rolls Recipe

15 Mar

 I  decided to make some Healthy Spring Rolls .
(With the help of my Sous chef-My husband, Rick)
They are great as a light springtime appetizer or  I made mine  pretty large &  filling  for a main meal.
INGREDIENTS:

 

  • 1 package large dried rice wrappers (also called “rice paper”)
  • 1 bag of rice sticks ( rice vermicelli)
  • 1 pound of cooked shrimp( deveined and cut in half)
  • Japanese daikon radish,grated
  • 1/2  julienne cut fresh  sweet basil
  • 1 large cucumber, sliced into matchstick-like pieces
  • 1 carrot,or a small bag of matchstick-like pieces
  • 1 avocado -sliced
  • 1 lime -cut into wedges
  • Dipping sauce of choice(My husband is using a gluten & soy teriyaki sauce)

Directions:

Fill a large bowl half full of hot water or I’m using a pan of hot water .

Bring a medium saucepan of water to boil. 
Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain then set aside.
Prepare all the ingredients to place in the spring rolls .
  Grating & cutting veggies.
 Teamwork 
     My husband is cutting the Cucumber.
Cucumbers are done.
   I grated the Japanese daikon radish
Short cut – We bought matchstick cut  carrots.
Set veggies aside.
   Julienne cut the fresh basil(from my herb garden)
    Slice the avocado.
 Cut lime into wedges.
  Slice the shrimp in half lengthwise.
  Set up your assembly line .
Dip one wrapper into the hot water for 1 second to soften.
 Lay wrapper flat on a clean surface.
In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, carrots, radish and avocado, & a squeeze of lime with  leaving about 1/2 inch uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.
 Ready to stuff,tuck & roll ……
Rice sticks & carrots to start off
then I add the radish
   then cucumber
       then avacado
     then 2 pcs of  cooked shrimp
Sprinkle  basil on top  …
   Fresh squeeze of lime …
    Roller up……..
   One down about 10 more to go…….
        Note : Leftover  Spring Rolls-
 Cover the spring rolls with a damp paper towel, 
then wrap well in plastic wrap then place in a container, and refrigerate .  
Serve rolled spring rolls with dipping sauce of choice. 
We are using a Teriyaki dipping sauce.
  I also like some Heat …
 Sriracha hot chili sauce
You got the crunch from the carrots,cucumber & radish with the creamy  avocado and the fresh taste from the basil  and the chewy texture of the wrapper & noodles ….
          Very tasty  !
   A healthy Spring Meal!

 

 

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One Response to “Spring Ahead -Spring Rolls Recipe”

  1. Pati Clark March 23, 2013 at 2:45 am #

    These were soooo good I made them again tonight for dinner !!!

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