Friday, March 16, 2012

Recipe - Cool, Refreshing Spring Rolls

With this unseasonably warm weather we have been having lately, why not try making a cool and refreshing appetizer or a main dish that is delicious and healthy.  I found this easy recipe in my Everyday Food Magazine last year and have used this recipe as an appetizer for a dinner party as well as main dish with my family.  These Vietnamese Spring Rolls are so colorful, healthy and very tasty...your kids will love eating this new twist on "egg rolls"! This particular recipe is vegetarian but you can substitute shrimp or chicken to make different variations for a large group or a party.  There are two yummy dipping sauces that are great on their own with these spring rolls but even more delicious when combined to create a sweet but slightly spicy dipping sauce.  Try making these rolls as an appetizer or even as your main dish this weekend and get your kids involved in assembling the rolls.  Enjoy...

Vietnamese Spring Rolls
Everyday Food, July/August 2010
Yield Makes 8  


  • For the Filling

    • 1 avocado, thinly sliced
    • 1/2 cup fresh basil leaves
    • 1 medium carrot, cut into matchsticks (1 1/2 cups)
    • 1 small cucumber, cut into matchsticks (3/4 cup)
  • Directions

    1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
    2. Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
    3. Fold bottom of wrapper tightly over fillings.
    4. Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

    Creamy Peanut Dipping Sauce
    Everyday Food, July/August 2010
    • Yield Makes 1 1/4 cups


    • 1/2 cup natural creamy peanut butter
    • 1/2 cup warm water
    • 1/4 cup fresh lime juice (from 2 limes)
    • 1 tablespoon soy sauce
    • 4 teaspoons sugar
    • 1/4 cup chopped roasted peanuts


    1. In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar. Sprinkle peanuts over sauce just before serving.


    Spicy Hoisin Dipping Sauce

  • Yield Makes 1 cup
  •  Ingredients

    • 1/2 cup hoisin sauce
    • 3 tablespoons chili sauce (such as sambal oelek)
    • 2 teaspoons white vinegar
    • 1/4 cup water


    1. In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.