This is not a Food Blog, But…
…But I want to tell you about these awesome fresh spring rolls! A couple of weekends ago, we attended my cousin’s birthday potluck and we brought these bad boys along. They’re turbo addictive but also healthy. Best of both worlds? I think so!
Not difficult to prepare, although they can be a bit tedious.
Cred goes to my wonderful friend, Sarah for this recipe.
Thai Fresh Rolls
- Rice paper
- Brown Vermicelli noodles
- Veggies of choice (we used 2 avocados, 3 medium carrots, 1 cucumber, 1 green pepper)
- Cilantro to taste
Makes about 24 rolls.
- Prepare noodles and rice paper as directed – our noodles needed to be soaked in water for about 20 mins in lukewarm water. Rice paper wraps needed to be soaked for about 2 mins each. As we went to prepare one wrap, we’d put the next rice paper in water to soak.
2. Prepare the veggies – we used a vegetable peeler to get the carrots and cucumber into a matchstick style, spooned the avocado into chunks and thinly sliced the green pepper. Very finely chopped the cilantro. TIPS FOR THE NOVICE COOK: To keep avocado from browning, put it in ice water! Works like a charm.
3. Once the noodles have separated, take rice paper out of the soak and place on paper towel. Begin to scoop noodles and veggie mix onto wrap. As the rice paper dries, it will start to get sticky – makes for a bit of a challenge, but you can do it. Promise.
4. Slowly and CAREFULLY begin to tightly wrap the rolls, burrito style. By this point the rice paper is both sticky and delicate.
5. Serve with your favourite Asian-inspired dipping sauce. I used VH Thai Market Sweet Thai Chili Sauce.
Thanks for introducing us, Sarah!