Green fresh spring rolls recipe


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.

Cut all veggies into long matchsticks.

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

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

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.

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