February 20, 2011

Fresh Spring Rolls

These are cool crunchy rolls unlike all the greasy appetizers I make and fatten my poor guests, This is a breath of fresh air, crisp and low in calories :-) . They are made and served chilled in Asian restaurants. They use cooked shrimp and chicken in their rolls, I have made a vegetarian version of it. You can find the rice papers in any Asian store, I found it at Wal-Mart. Makes a great appetizer.

Serves 6 : Makes 12 rolls
 ½ cup boiled and drained rice vermicelli
 12 medium sized rice wrappers
12 sprigs of cilantro
12 lettuce leaves shredded (or whole as you like it)
1 cup of cucumber chopped into match sticks
1 cup carrots chopped into match sticks
2 leaves lettuce, chopped (I had to improvise with shredded cabbage)  

For the dipping sauce: 
 3 Tbsp hoisin sauce
 1 tsp finely chopped peanuts

Fill a large plate with warm water. Dip a rice wrapper into the hot water for a couple of seconds to soften. Lay it flat on a towel.
 
Arrange a few sticks of carrots, cucumber, cilantro, and a handful of vermicelli and lettuce, leaving about 2 inches uncovered on each side. 

Fold opposite sides towards each other. Then cover one edge over it and roll it all together tightly down to the open end. Do the same to the rest of the rolls. 

Make dipping sauce by mixing hoisin sauce and peanuts. Serve rolled spring rolls with the hoisin sauce mixture. Enjoy!