Healthy and Fabulous Spring Rolls

Making your own spring rolls is easier than you think!  Very few ingredients are needed.  It would also be fun to make this recipe with the smaller rice papers. 

 

 

 
 
Here are the basic ingredients you will need.  I found them at my local grocery store.  If your store doesn't carry them, Asian markets and specialty stores will definitely have something you can use.

 

Pick your favorite vegetables.  Avocado is one of my favorites and I usually include it in this recipe.  However, the ones I brought home from the market turned out to be rotten inside.  So disappointing.  I also prefer including fresh cilantro instead of basil but it's nice to change it up now and then.

 
Immerse the rice paper in a bowl of hot water for 30 seconds.  No longer!  It will continue to change texture after it is removed from water.  You don't want it to get so mushy it rips.  Pull the paper from the water and place on a plate.  I tried working with these on a plastic cutting board but it stuck to the plastic and I was afraid it would rip.

 

Place the veggies and rice noodles in the top middle section of the round paper. 

 

 

Now fold the sides inward.

 

Fold the top of the rice paper over the filling.  Push the filling into the paper as you fold and wrap.  You want to make it as tight as possible.

 

Cut your finished spring rolls in half.  Cutting at an angle makes them even prettier.

You can make a home-made peanut sauce but this store-bought version is so delicious and happens to be vegan.  It is a little spicy.  Be creative!  It doesn't have to be peanut sauce.  Try some other flavors!

 

Spring Rolls

Package of Rice sticks (the smallest possible)

Various raw vegetables

8 inch rice papers

Peanut sauce

 

Prepare the rice sticks by following the directions on the package and set them aside.  Usually, they are just immersed in hot water and let sit for 10 minutes.  Thinly slice vegetables and set aside.

 

Fill a large bowl with hot water (not boiling hot).   Slide a rice paper into the water and let sit 30 seconds.  Pull it out immediately with your hands and place on a plate.  Extra water will be absorbed so don't worry.  Place some rice noodles (sticks) and veggies in the top-middle of the rice paper.  Fold the sides of the paper over the filling.  Now fold the top of the paper over the filling.  Slowly and tightly roll the wrapper down the plate until fully closed.  Set aside and continue making as many rolls as you desire. 

 

The rolls can be stored in the refrigerator.  When ready to serve, cut each roll in half at an angle and place cut side up on a serving dish.  Serve with room temperature peanut sauce.

 

 

 

 

 

 

Mushroom Udon Noodle Soup

This delicious soup is quick and easy.  By using less broth, this could be a noodle bowl instead of a soup.  You can use any greens you have in the fridge.  Many times, I have used my leftover salad greens in this recipe.  Add any vegetables you desire or have sitting around your kitchen.  It just depends on how much effort you feel like putting into cooking.

I bought these already cooked udon noodles at Costco.  The package contains six individual packages ready for reheating.

These vegetarian bouillon bases are available at my local Vons store.  They are much cheaper than buying the canned or box vegetable broths.  Just adding a teaspoon or less to water creates a lot of great flavor.

 

Mushrooms and Greens Udon Noodle Soup

3 cups water
1/2 t. vegetable bouillon
2 cups crimini mushrooms (or button style)
6 oz. package all ready cooked udon noodles
2 cups spinach or other greens
1 T. soy sauce
1/4 t. Sriracha hot sauce
ground pepper to taste

In medium saucepan, heat water and bouillon.  Thinly slice mushrooms and add to pan.  Let simmer for 10 minutes.  Add spinach and noodles.  The "clump" of noodles will separate on it's own. Cook another 5 minutes.  Noodles should have separated.  Add soy sauce, Sriracha and pepper.  Stir soup and serve.

Makes two servings.