DIY springtime spring rolls
Spring has arrived! As we say goodbye to winter jackets and snow boots, what better way to ring in the new season than with spring-inspired food? We called upon the help of Wisconsin Union chef and dining services manager Sabi Atteyih to share a seasonal vegan and gluten-free spring roll recipe. Sabi has been teaching culinary classes for the last twenty years and loves to explore food production methods from around the world. Check out the recipe and directions below for your very own taste of springtime.
To make a dozen wraps, you’ll need:
For the sauce: 1/4 cup unsalted roasted peanuts 2 cloves of garlic (1 teaspoon minced) 1 tablespoon fine diced ginger 1/4 cup Gluten Free soy sauce (we used regular) 1/4 cup honey 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 1/4 teaspoon cayenne (start with less than this and add to taste) For the filling: 12 stalks of asparagus 5 ounces of fine rice noodles 24 spinach leaves, washed 1 large carrot or parsnip, shredded 2-4 tablespoons of fresh mint leaves (optional) 2 tablespoons of cilantro leaves, chopped For the wrap: 12 rice wrappers (have a few extras as backup) First, make the sauce. In a bowl, using a pestle, pulverize the unsalted roasted peanuts.
When the peanuts are granulated, add the garlic and ginger.
When this mixture is almost a paste, add the soy sauce, rice wine vinegar, sesame oil and cayenne pepper.
If you prefer a milder sauce, add cayenne pepper in small doses. Mix well and set your sauce aside.
Next, start working on the filling. Mix your chopped ingredients of carrot, mint leaves and cilantro in a small bowl. Feel free to try out different herbs to see what tastes best to you.
Next, wash, blanch and chill the asparagus. This means boil water, drop the asparagus in for one minute, and then move the asparagus from the boiling water to an ice-water bath immediately. Be sure to save your hot water for the next step.
Up next, drop the rice noodles in the boiling water to soften for 2-3 minutes, then drain. Again, reserve the hot water for the next step. Add 4 tablespoons of our previously made sauce to the noodles. We decided to add a bit more sauce to enhance the flavor.
Now, you can finally assemble the spring rolls. To work the wrap, dip it in the saved hot water for about 5 seconds, remove, and place on a flat work surface. Tip: spray a little cooking oil on the plate to keep it from sticking. Allow the wrap to stand a minute to soften. The goal is a flexible, slightly tacky wrap. Then place one or two spinach leaves in a line in center the of the rice paper.
Top the leaves with a couple tablespoons of sauced noodles, about 1 tablespoon of chopped filling and one asparagus (cut in half if needed).
Finally, the best part: the wrapping. Fold the ends of the rice paper over, and roll it all up into a burrito shape to complete your masterpiece!
Do this for 12 wrappers, or until you run out of noodles and filling.
There you have it, delicious and nutritious spring rolls just in time for spring! To learn more about Sabi’s next Mini Courses cooking class, click here.
