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Fresh Spring Rolls Recipe

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This recipe for Fresh Spring Rolls is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice paper
rice vermicelli noodles
1/2 lb imitation crab meat
zucchini
carrots
green onions
fresh basil leaves
spinach

Springroll Sauce:
3 T soy sauce
2 T sugar
1 T honey
2 T wine or apple juice, or white grape juice
1 T sesame oil
3 T chopped green onions
2 tsp chopped garlic
1 tsp pepper
1 T sesame salt*
Add Peanut Butter to taste
and Heat to melt
Directions:
Directions:
Boil noodles until done. Julienne the vegetable, thinly. Soak the rice paper in warm water until soft. Pile a combination of the noodles and vegetable along the middle of the paper. Wrap it burrito style. Slice on angle to serve. Store in refrigerator. Serve with spring roll sauce.

*Sesame salt is ground sesame seeds. You can put them in whole or grind them in a herb chopper, food processor or put them in a Ziplock bag and smash with a large metal spoon.

Can be made vegetarian by omitting the crab meat.
Personal Notes:
Personal Notes:
These are fresh spring rolls, not the fried type served at Chinese take-out restaurants.

 

 

 

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