Ingredients
Servings: makes 8
2 large carrots, julienned
2 julienned green onions
1/2 julienned sweet red pepper
1 julienned cucumber
1 tspn olive oil
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 ounce) package dried bean or rice thread noodles (better than cellophane noodles)
16 rice paper, rounds softened 8-inch
1/8 cup slivered fresh basil or 1/8 cup mint
1/4 cup minced fresh cilantro
1/4 cup of ground peanuts
Sesame seeds
Mint leaves (option)
In a large bowl, combine the carrots, green onions, olive oil, red peppers, peanuts salt and pepper: toss well. Let marinate at room temperature for 10 minutes, stir frequently.
Peanut sauce
1/3 cup hot water
2/3 cup peanut butter (fresh ground peanut butter breaks down better than a brand name)
1/3 cup liquid aminos (or soy sauce)
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/4 cup maple syrup
1/4 cup dry sherry
In a separate bowl, combine all peanut sauce ingredients together and stir. Serve as a dipping sauce with the spring rolls.
Noodles
- Place the noodles in a medium bowl of hot water and soak for 10 minutes, or until the noodles are softened.
- Drain well and cut into 2-inch pieces and set aside.
Folding
- Soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and translucent.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture
- Sprinkle with cilantro and basil (or mint) leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal
- Add sesame seeds to tops
- Place on a plate seam side down; cover with aluminum foil if traveling. Do not stack the rice papers; they will stick together.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
2 large carrots, julienned
2 julienned green onions
1/2 julienned sweet red pepper
1 julienned cucumber
1 tspn olive oil
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 ounce) package dried bean or rice thread noodles (better than cellophane noodles)
16 rice paper, rounds softened 8-inch
1/8 cup slivered fresh basil or 1/8 cup mint
1/4 cup minced fresh cilantro
1/4 cup of ground peanuts
Sesame seeds
Mint leaves (option)
In a large bowl, combine the carrots, green onions, olive oil, red peppers, peanuts salt and pepper: toss well. Let marinate at room temperature for 10 minutes, stir frequently.
Peanut sauce
1/3 cup hot water
2/3 cup peanut butter (fresh ground peanut butter breaks down better than a brand name)
1/3 cup liquid aminos (or soy sauce)
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/4 cup maple syrup
1/4 cup dry sherry
In a separate bowl, combine all peanut sauce ingredients together and stir. Serve as a dipping sauce with the spring rolls.
Noodles
- Place the noodles in a medium bowl of hot water and soak for 10 minutes, or until the noodles are softened.
- Drain well and cut into 2-inch pieces and set aside.
Folding
- Soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and translucent.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture
- Sprinkle with cilantro and basil (or mint) leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal
- Add sesame seeds to tops
- Place on a plate seam side down; cover with aluminum foil if traveling. Do not stack the rice papers; they will stick together.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
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