Monday, June 30, 2014

Spring Rolls

When I make these for just us they become our main course because they are so good.
For company, they're fun to let everyone make their own as an appetizer.

Spring Rolls

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
imitation or real crab, shrimp, chicken or whatever you like cut to fit
chopped basilchopped fresh mint leaves
chopped fresh cilantro
chopped lettuce
thin sliced carrots
thin sliced celery
hoisin sauce
chopped peanuts

Prepare rice noodles according to package directions.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place whatever ingredients you are using leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper.
Repeat with remaining ingredients.
Put the hoisin sauce in a small bowl and mix in chopped peanuts if desired.
Serve rolled spring rolls with the sauce.

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