Fresh spring rolls are a surprisingly popular choice at a party. They are gluten free, low fat and healthy and some crazies like that. I love the combination of crunchy veggies, fresh herbs and salty dipping sauce. I make these 2 different ways depending on if they are going into a packed lunch or I am plating it to share.
Ingredients for 4 fresh rolls:
4 large rice papers
warm water on a plate
1/4 of a package or rice vermicelli noodles
assorted veggies julienned (peppers, carrots, cucumbers, mango, spring onions, spinach, avocado)
fresh herbs (cilantro, mint, basil) you can use any combination of these herbs and veggies.
Dipping sauce for plating:
1/4 cup of soya sauce (if making gluten free use tamari)
juice of one lime
juice of one lemon
juice of one small orange
2 cloves of garlic minced well (or microplaned)
1 thumb size piece of ginger minced well (or microplaned)
1 tbsp of toasted sesame seeds
Dipping sauce for travelling:
1/2 cup of sweet chilli sauce
2 tbsp of lime juice
Carefully pour warm water on a plate and have a clean tea towel spread on your counter. Immerse a rice paper in the warm water and let sit for a few minutes. When you remove it, it should be soft. Place it on a tea towel and add another rice paper to the plate. Take a handful of rice noodles and place on your rice paper (not in the middle but closer to the edge near you). Then take a few julienned veggies of each and lay on top of the noodles. Leave about half an inch on the end of each bundle of noodles and veggies. Place your herbs on top and if you are making these to go then add your chilli sauce mixture to the bundle. At least a tbsp or two of sauce is nice. Gently begin rolling your spring roll while using your fingers to tightly pull in the noodles and veggies. Once you have made one fold over, tuck the edges in and continue rolling. Place seam side down on a plate. If your rice paper rips while you are rolling you can continue rolling because often it won't make a difference. If you are plating these rolls, cut them on a diagonal and sprinkle with black sesame seeds if you have them. Serve with the dipping sauce.