Thursday, February 24, 2011
Veggie Spring Rolls
7 ounces (uncooked) rice noodles
7 ounces shredded cabbage
3 medium-small carrots, cut into batons
1/2 medium cumber, peeled, seeds removed and cut into batons
1 medium sweet pepper, stem and seeds removed, cut into batons
1/2 teaspoon sugar
40 cilantro leaves
20 spring roll skins
Prepare noodles according to package directions, rinse with cold water and drain.
Slice your veggies into thin batons. I taught my daughter Taylor how to do Batons today. Here is a pic of her cutting:
To assemble the rolls, fill a pie pan about halfway with warm water. One at a time, soak a skin in the water until it is pliable. Lay it out on a plate and, in the 1/3 closer to you, add filling. Roll up 2/3 of the way and fold in ends, finish rolling. Be sure the rolls don't touch as you assemble them, they'll stick together.
I like to dip them in thai peanut sauce. I served mine as a "salad" with my gluten-free dumplings. So good.
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