Saturday, March 1, 2008

Friends for dinner! Yummy, Yummy Spring Rolls

A few friends came for dinner. We were able to please everyone with this dish...not because the ingredients were different in each one, but because everyone got to express their individuality by how they wrapped them.

S. wanted them long and skinny. D. wanted them in a little ball. Z. wanted them as triangles.

Here's the recipe:

Spring Roll Skins
If you are in a pinch, pr-emade spring roll skins are available in your grocery store, but once you have made you own, you might never want to buy them again.
¾ water
2 cups flour

Boil water. Let stand for 10 minutes. Pour water into 2 cups flour and knead until elastic. Cover with a damp cloth until you are ready to roll out into individual wrappers.

Avocado Spring Roll
1 avocado, cut into small cubes
2 carrots, finely grated
1 cucumber, grated
1 T fresh grated ginger
1 T tamari
1 tsp. sweet chili sauce (optional)
1 ½ cups greens, chopped
¼ cup chopped peanuts
Spring Roll Skins

Combine all ingredients except avocado. Mix thoroughly. Add avocado and toss together gently. Place filling in the center of spring roll skin. Fold wrapper around filling and close at the ends. Wet fingers and pinch ends closed, if needed.
Cook in a lightly oiled pan over medium heat until browned on both sides.
Enjoy with Ginger’s Dipping Sauce.

Ginger’s Dipping Sauce
¼ cup lemon juice
3 T sesame oil
2 T water, or more to thin
1 T brown sugar
2 T soy sauce
1 T grated ginger
2 cloves garlic, minced
½ t. salt

Whisk all ingredients together. Serve with Avocado Spring Rolls or use as a salad dressing.

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