Spring rolls teach kids to wrap & roll

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Spring rolls teach kids to wrap & roll

Vietnamese Spring Rolls

Makes about 10


1 package spring roll skins


1 carrot, julienned


½ cucumber, julienned


¼ cup mint leaves, thinly sliced


1 package baked tofu, cut into ½- inch wide sticks


½ package rice stick noodles, broken up and cooked


Sauce


4 teaspoons fish sauce


¼ cup water


2 tablespoons lime juice


1 clove garlic, minced


2 tablespoons sugar


Prepare the filling ingredients and set aside.


Fill a wide pan with room temperature water and lay the spring roll sheets flat in the water. It is OK if they lay on top of each other in the water. Do not soak more than you can handle within a couple of minutes. Soak for 3-4 minutes, or until softened. Remove from water, 1 at a time, and lay flat on your work surface.


Place a small handful of noodles, a few carrots, cucumbers, a stick of tofu and a pinch of mint on each sheet. Fold on edge into the middle of roll. Fold over each side to enclose the package, then roll up as tightly as possible without ripping rice paper. Continue until you have as many as you like.


Combine sauce ingredients, mixing well, and use for dipping.

"Mint from the garden made for a refreshing taste in contrast to the strong dipping sauce."

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