Jump into Spring with Spring Rolls!
Enjoy this light dinner with the S-S-S-Soup we prepared a couple of sessions ago. Spring Rolls are tremendously easy to prepare!
Round Rice Paper
1 package Mung Bean Sprouts (8 ounces)
Cilantro or Basil
Green onions sliced lengthwise in 2" pieces
Sugar snap peas
Red onion, sliced thinly
Shredded chicken (Optional)
Set all the ingredients out and put one of the wrappers in a 9 inch pie plate. Pour about a quarter cup of VERY hot water over the wrapper and gently push to soften.
When it is completely soft, remove to a flat surface and place a small rectangle of some of the fresh ingredients in the center of the wrapper.
Fold the top down over the contents, and then fold the bottom up over the contents. Using the sides of your hands, tighten the ingredients to the center and pull the right side over the filling.
Next, take the left side of the wrapper and roll over until it seals upon itself. Turn the wrap over and place on a plate.
For the sauces, I used Wasabi Mayonnaise with a little buttermilk and Red Chile Paste with Honey yogurt. Each have their share of fire, so if you prefer a plain bowl of soy sauce, that is okay, too!