It’s been a busy week. Even though the kitchen renovation is not 100% complete, it’s far enough along that I could move most of my tools and wares into their new home. And we’ve been able to cook now for about 2 weeks. What a relief!
I’ve been wanting to do more hands-on cooking with the kids lately. And what’s more FUN than rolling spring rolls and eating edamame? It’s a relatively kid-friendly meal and healthy to boot.
The recipe I used ran in the print version of Culinary Thymes in January of 2005. In fact it was our cover image and is featured in the photo here. I love the elegant photo by Ralph Smith with food styling by my friend Julie Hettiger. It is one of my favorites.
Regarding the recipe, I made one substitution. Instead of shittakes, I used shrimp because my six year old loves shrimp, my 11 year old is not wild about mushrooms, and I wanted a little protein to boot.
And you will love the Easy Dipping Sauce. With all the herbs and veggies rolled up inside, these spring rolls are just so fresh and fabulous. I hope you enjoy making these spring rolls as much as my family did. -alyce eyster
- 12 rice paper spring roll wrappers
- 1 bowl warm water, large enough to hold wrappers
- 1 bunch mint, leaves removed from stem and torn
- 1 bunch Thai basil, leaves removed from stem and torn
- 1 bunch watercress, leaves removed from stem and town
- 1 bunch cilantro, leaves removed from stem and town
- 1 cup fresh shiitake mushrooms, sliced
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 buncle cellophane noodles, soaked in warm water and drained
- Easy Dipping Sauce:
- 3 small garlic cloves, minced
- 1 tsp red chili "red rooster" sriracha sauce
- ¼ cup fish sauce
- ⅔ cup warm water
- 2 Tblsp lime juice
- ¼ cup sugar
- For the spring rolls, soak an individual spring roll wrapper in warm water until soft, being careful not to soak too much. Gently place a small handful of the herbs, vegetables and noodles in the wrapper.
- Begin by placing the mixture at the end and roll. Then fold in the sides and continue rolling until complete.
- Repeat six times with remaining wrappers. (The recipe calls for 12 wrappers to replace any that tear.) Spring rolls may be cut in half if desired.
- For the dipping sauce, combine all ingredients in a medium bowl and whisk. Serve with spring rolls from dipping.
Thanks for stopping by. Here's to great food and good thymes! -