"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spring Rolls Recipe

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This recipe for Spring Rolls, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gourmet Cookbook

Category:
Category:

Ingredients:  
Ingredients:  
5 [8 inch] rice wrappers
2 medium carrots, coarsely grated
3 ounces semi-soft white cheese such as feta, cut into thick strips
cup fresh mint leaves
cup fresh basil leaves
cup alfalfa sprouts
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
tsp Atlantic sea salt
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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