My mom asked me to make the lettuce wraps I recently posted, so I decided to make an Asian inspired meal. In addition to the lettuce wraps, I made jasmine fried rice, Veggie egg rolls, and these lighter and healthier Vietnamese style spring rolls. Like a doofus, I forgot to take a picture of the dipping sauce, but I included the recipe below as well. Enjoy!
For the spring rolls:
1 cup thinly sliced red cabbage
1 cup thinly sliced green cabbage
1/2 cup thinly julienned carrots
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced scallions
1 package rice paper
2 cups rice noodles (i like thin noodles like vermicelli- make sure to use rice noodles!)
Slice all of your veggies and set aside. Next add about 5 cups of water to a pot and bring to a boil. Break the rice noodles in half before adding to the pot. Stir to make sure the noodles don't clump together. After the noodles are cooked, drain them and add to a bowl of ice and water to shock them , and cool them before putting them in the roll. If the noodles are too hot, they'll wilt the veggies and the beauty of these spring rolls is how fresh and crunchy the veggies are. Once the noodles are cold, drain them and set them aside. Now we're ready to begin assembling the rolls. Take a bowl and add warm/hot water to it. Make sure the rice paper fits completely into the bowl you use. Take a piece of rice paper and soak it for 5 seconds. Transfer to a flat surface and place a mixture of each veggie in the center of the wrap, as well as some noodles. Fold in the two vertical sides and then roll the wrap horizontally. Make sure you have a tight roll, otherwise all of the ingredients will fall out. It's the same concept as folding a burrito.
For the spicy peanut sauce:
1/2 cup peanut butter
1 tbsp freshly grated ginger
2 tbsp. brown sugar
1/2 cup hoisin sauce
2 tbsp. soy sauce
1 garlic clove grated
1/4 tsp. Sriracha
1 cup boiling water
Add all of the ingredients to a blender and zip until the mixture is smooth and creamy.