|Photo credit:Feasting at Home|
Spring Rolls with Apple Mint and Thai Dipping Sauce
There has been apple mint in our farm store the last few days and I wanted to do something special with it. Unfortunately, I found NO recipes online! I try and use as many farm veggies as possible in every meal so I googled the ingredients I had on hand and this recipe came up. I decided to try it using the apple mint and it was delicious.
Follow her instructions on how to soften and roll the rice paper wrappers.
I didn't have to hack the ingredients but I used what I had on hand (and we don't eat tofu):
- 8-10 spring roll wrappers (8 1/2 inch in diameter)
- 1 cucumber – cut into strips
- 1 diakon radish cut into strips ( or use red radishes)
12 oz baked tofu- cut into 1/2 inch strips
- 2 cups mache, arugula or salad greens
- 1/4 cup chopped mint, basil, cilantro or combination of any
- 1 red bell pepper cut into strips
- 1 carrot cut into strips
- 4 green onion tops cut into strips
- 1 avocado, sliced
Prep all filling ingredients and have them ready to roll.
Fill a large bowl with lukewarm water.
Submerge 1 rice paper in the water until tender and flexible, about 30 seconds-1 minute. Working with one at a time, place the softened rice paper on a damp kitchen towel, smooth it out and fill with fresh veggies and fresh herbs. Roll it up tightly like a burrito. Set it aside seam side down. Repeat with all the Spring Rolls. (They can be refrigerated at this point, briefly).
She served them with Nước chấm. I served them with Thai Dipping Sauce.
Of course, mine didn't turn out as beautiful as hers but they were tasty, and the mint was the best part!
The video on the channel How2Heroes has a video uploaded May 29, 2018 where the gardener says she has eaten apple mint in Vietnamese restaurants. 5:22 is the time at which she says it.
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