Fresh Spring Rolls with Mermaid Farm Pea Shoots
At this time of year, there are some superb spring greens to substitute for lettuce to make delicious, healthy fresh spring rolls. Last week, I used Caitlin's pea shoots - so good! In the next few weeks, I'll be picking watercress - and that make another great addition, as many locals here can attest to. Give it a try. Kids love them too.
Ingredients
Filling:
Shredded carrots
Thinly sliced cucumber matchsticks
Mermaid Farm Pea Shoots, watercress or lettuce
Chopped fresh mint and cilantro leaves – don’t leave out
Rice noodles (not rice bean threads), cook in boiling water for 2 – 3 minutes, cooled with cold water
Round rice paper wrappers, 8-inch width, found in most supermarkets
Dipping sauce: Mae Ploy or any supermarket sweet chili sauce
- Have all ingredients cut and ready in bowls.
- Fill a skillet with water and bring to a boil. Once it boils, turn heat off and then reheat as needed. Quickly dip 1 rice paper wrapper in hot water, making sure it’s submerged. When flimsy, a few seconds, transfer wrapper to a clean, dampened dish towel.
- Spread pea shoots and fillings on bottom third of wrapper. Starting with end closest to you, roll the wrapper tightly around the filling. When it’s rolled halfway up, fold the sides of the wrapper toward the center and continue rolling to the end of the wrapper.
Note: Spring rolls can be made up to 3-6 hours ahead of time, wrapped in plastic and stored in the fridge. They don’t store well overnight – so enjoy them the day you make them. If you’re unsure of the rolling technique, my guess is you can find videos on u-tube.