So, about those spring rolls I mentioned. Yeah, let's wrap that one up (I know, my humor is limitless). In addition to a wide array of vegetables, this recipe combines cilantro and mint leaves. Two herbs that were absolutely meant for each other. This has become one of my new favorite recipes for spring.
Awesome Veggie Spring Rolls
(with or without mini shrimp* - depending on how cranky your husband is)
3 ounces bean thread noodles, cooked and drained (can omit)
1 cup finely shredded cabbage
1/2 cup grated carrot
1/4 cup sliced green onion
1/2 cup cucumber, sliced
3 Tablespoons sesame seeds, toasted if desired
2-3 Tablespoons fresh cilantro leaves, chopped
2-3 teaspoons fresh mint leaves, chopped
2 Tablespoons rice vinegar
2 teaspoons tamari or soy sauce
1 cup mini dinner shrimp (optional)
round sheets rice paper
Mix everything except rice paper in a large bowl. Soften a sheet of rice paper by dipping it into a pan of hot water (pie tin works great). Lay softened rice paper on flat surface and place about 2-3 Tablespoons of vegetable mixture in the middle of the paper. Fold in the sides and then roll. Place finished spring roll on dampened wax paper sheets. Lightly spray with vegetable oil in-between layers. Refrigerate for up to 3 hours.
1/2 cup natural creamy peanut butter
1/4 cup warm water
1 Tablespoon dijon mustard
3-4 Tablespoons lime juice
1-2 Tablespoons soy sauce or tamari
2 teaspoons agave (optional)
few dashes of hot sauce (optional)
Mix all ingredients in small bowl.
*Seafood is the one exception I occasionally make as far as meat is concerned. By occasionally I mean hardly ever. But still, occasionally.