FRESH ‘N HEALTHY SPRING ROLLS

Here’s the recipe for my fresh n’ healthy spring rolls I recently featured in The Celebr-EAT-y Circle, complete with 3 dipping sauces.

FRESH N’ HEALTHY SPRING ROLLS

4 oz (1/2 package) rice stick or bihon

1 large carrot, peeled and julienned 1 jicama, peeled and julienned

1 cucumber, washed and julienned

1 granny smith apple, peeled, cored and sliced lengthwise

12 rice paper wrappers (available at oriental stores)

romaine hearts lettuce leaves or leaf lettuce, washed and shredded

cooked shrimps or poached/boiled chicken breasts, cut in long strips

Handful cilantro leaves Handful mint leaves

Optional:

chopped roasted peanuts, chopped avocados, chopped mangoes, chopped hard-boiled eggs

Sweet thai chili sauce or hoisin sauce

Dipping Sauce 1 (Sesame):

1/4 cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 tablespoon roasted sesame seeds

1/2 teaspoon red pepper flakes

1/2 cup hot water

Dipping Sauce 2 (Peanut Butter):

1/2 cup smooth peanut butter

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1 tablespoon brown sugar

1/2 tablespoon rice vinegar

1/3 cup coconut milk water to thin sauce

Dipping Sauce 3 (Sweet Thai Chili):

1/4 cup sweet Thai chili sauce

2 tablespoon rice vinegar

2 tablespoon water

1 teaspoon patis or fish sauce

Bring a pot of water to a boil and turn off heat.  Soak bihon/noodles in the hot water and let sit for 10 minutes.  Remove, rinse under cold water, spread on a baking sheet lined with paper towel, pat dry with paper towel and set aside.

Into a large round baking pan, pour hot tap water.  Hold the rice paper, one at time and submerge the entire rice paper until moistened, about 30 seconds.  Place flat on a cutting board.  Top with a little of each filling ingredients, drizzle with Thai sweet sauce or hoisin sauce and roll tightly, folding sides over filling and rolling up to seal.  Repeat with rest of rice paper.  Serve with dipping sauce.

For Dipping Sauce (1) and (3), whisk together. For Dipping Sauce (2), in a small saucepan, melt the peanut butter and stir in remaining ingredients, mixing until heated through, about 2 minutes. If thin sauce is desired, add enough hot water for desired consistency.

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