Fun food memory: I tried these at a lunch where a bunch of like-minded healthy-eating mom’s got together and shared recipes. I loved them so much that a couple of days later, on a Friday night I decided to make them. That night Grant was out of town and so my sister Rebecca and I decided to have a Bill Murray movie marathon. We had just seen “What about Bob” so we watched “The Man Who Knew Too Little” and “Groundhog Day” back-to-back. We were up so late and enjoyed eating these the whole time! Serve with Thai Nut Dipping Sauce
Spring Rolls
Prep time
Total time
Ingredients
- Round rice paper skins (you can find these at most grocery stores in the Asian section. They will be in a round plastic see-through container)
- Rice noodles (again, in the Asian section)- Cook as directed.
- Veggies (any or all of the following):
- Shredded lettuce or spinach
- Carrots, sliced thin
- Beets
- Cucumbers
- Shredded red cabbage
- Napa cabbage
- Pea pods, sliced lengthwise
- Red peppers
- Green onions
- Bean sprouts
Instructions
- Put a rice skin under warm running water and move around until it starts to soften. Place on cutting board. Soften a second skin in water and place on top of the first, overlapping about ⅓ of the skin. Put fillings inside. Fold both sides over towards middle, then start rolling up from the bottom. Make sure the fillings are near the bottom. They will self-seal.
Notes
These were rather labor intensive to make, but strangely relaxing. I would recommend making these when feeling a little bogged down with life.
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