// by Chef Rosaria Anderson, This Chick's Kitchen
Seasonal Spring Rolls
- 6-8 rice paper wrappers
- 1 carrot, any color
- 6-8 green beans, blanched and chilled
- 1 beet
- 4-6 lettuce leaves, any type
- ½ c. cabbage
- 1 small cucumber, peeled and seeded
- 1 pack Mung bean
- 1 small jalapeño, optional
- Sesame seeds, as needed
- Sesame oil, as needed
- Dipping Sauce:
- 1 T. tamari
- 1 tsp. lemongrass
- 1 tsp. grated ginger
- 2-3 oz. sesame oil
- 1 T. Sweet chili sauce, optional
- Boil one quart of water. Place the mung bean noodles in a bowl deep enough to completely submerge the noodles. Pull the noodles apart with tongs. As soon as they run through the water easily and are softened (about 3-4 minutes). Strain the contents of the bowl through a colander and rinse with cold water.
- Place your noodles back in the bowl and either drizzle with about a tablespoon of sesame oil or water and gently run through the noodles with your hands. This will keep the noodles from sticking together. Do not saturate.
- Cut all veggies very thinly, except for the green beans and lettuce leaves.
- Completely submerge rice paper wrappers in ice cold water, for a few seconds, one at a time. Let the excess water drip off.
- Start layering. Place the noodles over the veggies, dust with sesame seeds, place the lettuce leaf over the noodles. They should be about the size of a quarter when rolled.
- Dry your hands. Roll each wrap up by pulling up the side closest to you, rolling it over the ingredients and tucking slightly.
- Repeat until you have used the ingredients.
- Place your spring rolls on a platter. Drizzle with dipping sauce.
- Dipping sauce: Place all ingredients in a bowl and whisk or place in a blender or emulsify.