Green fresh spring rolls recipe

GreenFreshSpringRollsRecipe

Dinner tonight, January 29, 2016
Great veggie dish, great finger food, extremely tasty and ridiculous easy to make
4 servings

  • 4 large Romain leaves
  • 3 medium carrots
  • 1 medium zucchini
  • ½ large cucumber
  • 1 medium bell pepper
  • ½ bunch cilantro
  • 24 basil leaves
  • 5 ounces noodles
  • Peanut Sauce:
  • cup smooth peanut butter, unsalted
  • ¼ cup orange juice
  • 3 tablespoons Soy sauce

1) Remove ribs from Swiss chard leaves and cut into 3" - 4" long sheets. As long as it's long enough to roll - it's good.

2)
Cut all veggies into long matchsticks.

3)
Place vermicelli into a bowl with boiling water for a few minutes and drain.

4)
In a blender or small food processor (bowl and whisk work but sauce won't be as creamy), process until smooth Peanut Sauce ingredients.

5)
To make spring rolls, lay Swiss chard sheet on a flat surface and place on the end close to you a bit of vermicelli, each veggie and top with a few sprigs of cilantro and 2 basil leaves. Roll and place seam side down in a container or on a board. Repeat with remaining ingredients. Any leftover ingredients can be eaten on their own, rolled in extra leaves, added to salad or soup. Serve cold with dipping sauce on a side. I ended up with 12 chubby spring rolls.

Inspiration@
Ifoodreal.com
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