|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!