Sassy Spring Rolls - May

FRESH & SASSY SPRING ROLLS

http://www.foodnetwork.com/recipes/danny-boome/summer-rolls-with-ginger-dipping-sauce-recipe.html

• Rice Vermicelli
• Cucumbers
• Carrots
• Red & yellow peppers
• Mung bean sprouts
• Lettuce
• Chicken (optional)
• Basil
• Mint
• Rice wrapping papers

Steps

1. Soak the vermicelli in a bowl of cold water for 10 to 12 minutes or until softened.Drain and set aside .
2. Peel cucumbers and carrots. Cut into small slices of one inch. Set aside.
3. Cut peppers in half, take out seeds and insides. Wash lightly. Cut into small slices of one inch.
4. Wash sprouts, lettuce, basil and mint. Dry gently.
5. Chop lettuce, basil and mint in strips.
6. Gather all your toppings in one area.
7. Fill a shallow dish with water. Quickly wet 1 spring roll wrapper in the dish and place flat on a   
         cutting board.
8. Now for the fun – assembly! Add desired toppings in the half of the wrapper closest to you. Fold over the top and bottom, then roll it up.

Dipping Sauce
Ingredients

• 1 Tablespoon sunflower oil
• 2 Tablespoons soy sauce
• 1 Tablespoon fresh grated ginger
• pinch chopped scallions
• pinch chopped cilantro leaves

1. Grate ginger.  Chop scallions and cilantro leaves.   
   
2. 2) Mix together all items. ​

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