SPRING ROLLS WITH CUCUMBER
This fresh recipe is also crunchy and full of layers of flavors that awakens the taste buds. You can change it to make it a salad.
The sauce works on steamed vegetables, slow cooked poultry, white fish or silken tofu… You can prepare a lot of the sauce and keep it in the fridge for a few days. Take those rolls for a pic-nic or lunch but wrap them separately so they don’t stick together and stay humid.
Sauce & marinade :
150ml soy sauce
120ml lemon juice
4 tbsp fresh peeled and grated ginger
1 peeled, minced garlic clove
1 deseeded Thaï red pepper, thinly minced (use gloves while working with hot peppers)
2 tsp of sugar
freshly ground pepper
- Put everything in a bowl, mix well and put aside.
The rolls :
2 cucumbers, peeled to makes stripes, deseeded and cut in thin julienne
1 avocado cut in thin stripes
1 carrot, peeled and cut in julienne about 7,5 to 10cm long
1 red pepper, deseeded and cut in thin stripes
200g thin rice noodles (prepared as said on the package)
1 dozen fresh coriander branches, minced
2 tbsp of sesame oil
12 rice paper sheets
- First marinate the cucumber. Prepare all the other ingredients then sieve the cucumber but keep the sauce for service.
- Put the rice sheets, one by one, in warm (but not hot) water so it softens.
- Garnish the soften sheets with the noodles, then with a little of each ingredients. Roll, folowing the instructions on the rice paper package.
1 small handful of grilled and salted peanuts, coarsely minced
- Cut each roll in two, put on a plate, pour some sauce and sprinkle with the peanuts.
This is a recipe that makes me travel. I also forget the weather, if it’s a bit too warm to be comfortable or a bit cold for the season. There is some sweetness, some acidity, some salt, a bit of umami. It’s quite balanced and the meat eater won’t miss the meat here although you can add some chicken or shrimp in each roll. Actually, I find it more whole when prepared this way. I guess I could add some crunchy onions but I don’t really miss it here.
I think spring rolls are a great way to eat lots of veggie and to adapt to each season although you might want to change the name then!
What is your favorite spring roll recipe?