Fresh Spring Rolls

New York Times

Adapted.
(Published: October 8, 2012)

This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I’ve even used arugula from my garden, which is delicious. By MARTHA ROSE SHULMAN

 

 

Obviously, my technique needs some work.

FRESH VEGETABLE SPRING ROLLS

2 ounces rice vermicelli (thin rice sticks)

1/4 cup rice vinegar, divided

2 teaspoons soy sauce, divided

2 large carrots, peeled and grated

2 medium turnips or 1/2 daikon radish, peeled and grated*
1 med Jicama, peeled and grated (3/4 cup)*

6 shiitake mushrooms, stems removed, thinly sliced*

1/2 cup cilantro, chopped, plus additional sprigs

1/3 cup mint leaves, coarsely chopped, plus additional leaves

1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)

2 T. Lime juice, freshly squeezed*

Salt to taste

8 Romaine lettuce leaves, (inner leaves), shredded*

12 8 1/2-inch rice flour spring roll wrappers

1. Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and 1 tsp. soy sauce.

2. Place the shredded Carrots, Jicama, Lettuce, and chopped Herbs in a large bowl and toss with Lime juice mixed with 2 tsp. soy sauce. Taste and add salt as necessary.

3. Fill a bowl with warm water and place a Spring Roll Wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several Cilantro sprigs, whole Mint leaves and Basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve.

4. Serve with a dipping sauce of your choice, if desired. (We enjoyed some prepared Peanut Satay Sauce )

Note: If the wrapper tears when you roll it, you can moisten another wrapper and roll the torn one in it. Two wrappers will not make an overly thick roll.

Yield: 8 spring rolls.

Advance preparation: These will keep for a day in the refrigerator. Wrap them individually.

Variation: Add 2 slices ripe avocado, seasoned with a little lime juice and salt if desired, to each spring roll. Place on top of the noodles before rolling up.

Nutritional information per roll: 84 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 2 grams dietary fiber; 80 milligrams sodium (does not include salt to taste); 3 grams protein