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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spring Rolls Recipe

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This recipe for Spring Rolls is from Grandma's Recipes and Reflections, 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:  
5 [8½ inch] rice wrappers
2 medium carrots, coarsely grated
3½ ounces semi-soft white cheese such as feta, cut into thick strips
½ cup fresh mint leaves
½ cup fresh basil leaves
½ cup alfalfa sprouts
½ medium avocado, ripe but firm, peeled, pitted and cut into strips
2 cups mixed baby salad greens
1 T black sesame seeds for garnish
SAUCE:
4 T fresh lemon juice
4 T extra-virgin olive oil
1 T Dijon style mustard
1 T honey
¼ tsp Atlantic sea salt
¼ tsp ground black pepper
Directions:
Directions:
Mix together carrots, cheese, mint, basil, alfalfa, avocado and baby greens.
Prepare the spring rolls. Partially fill a large heatproof bowl with warm water by mixing together boiling water and tap water. Soak a wrapper 10 to 20 seconds until softened. Remove from water, gently shake off excess water and lay on work surface. Place another wrapper to soak. Repeat with all 5 wrappers.
Arrange 1/5th of the carrot and cheese mixture in a horizontal mound below the center of each wrapper, using your fingers to press filling firmly inside to form a tight cylinder. Repeat process.
Prepare sauce by mixing lemon juice and olive oil, adding mustard, honey salt and pepper.
Cut spring rolls into 6 even pieces and arrange on a serving dish with filling displayed on top.
Sprinkle with sesame seeds and serve with sauce on the side.

 

 

 

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