Spring Rolls In

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Spring has taken me captive. I’ve spent the past four evenings napping in my hammock. I am completely ready for the warm weather. Is it really only April? The 22 degree weather says otherwise. I am still fearful for the healthy dump of snow that is invariably coming our way before summer arrives. My husband’s birthday is in 3 days and he swears that he has seen 26 birthdays with snow (he is turning 27). I don’t want to believe him, but unfortunately, he is almost always right. We’ll see on Friday.

We have expanded our space for the garden, and will soon till, weed, and compost our way to organic vegetables. We are starting small but are hoping to expand next year to become a member of CSA (community supported agriculture). The basis of CSA is that members of the community purchase a share of the farm’s crop and receive baskets of fresh fruits and veggies weekly throughout the harvest season (June- October).*website?* I will keep you updated on our progress as we slowly turn our farm from hobby to business. Advice is always welcome!

In light of this wonderful time of year here is a recipe for spring rolls. They are a little time intensive, but are completely worth it. After months of shriveled, tasteless vegetables (I’m exaggerating a bit), these rolls will awaken your taste-buds back to life.


Spring Rolls

medium-large rice paper sheets (available at Asian food stores and most grocery stores)

1/2 package of rice vermicelli noodles (available at Asian food stores and most grocery stores)

1/2 c. cilantro

1/4 c. rice vinegar

4 tsp. fish sauce

2 shredded carrots

1 julienned cucumber

2 avocados (sliced into strips)

1 mango (sliced into strips)

1-3 shredded beets (depending on size)

Place vermicelli noodles in a bowl with boiling water and cover with a tea towel for 10 minutes. Add cilantro, rice vinegar, fish sauce and toss.

In a pie plate, or shallow bowl full of boiling water, place rice sheet for 30 second to 1 minute. Spread out on a dampened towel and fill with rice noodles, carrots, cucumber, avocado, mango and beets (place everything in the middle and don’t put too much, you want to be able to roll it up). Fold up the bottom of the rice paper, then fold in both sides, and roll up. Place spring rolls on a place until ready to eat.


Dipping Sauce

1/2 c. water

1/2 c. apple cider vinegar

1 c. sugar

4 cloves minced garlic

pinch of salt

Bring everything to a boil, turn down the heat and simmer for 15 minutes (until reduced to 1 cup). You can make this ahead of time and keep it in the fridge for a week or two.

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