Ginny (Gosse) Hughes
For the Spring Rolls
Scallion
Cucumbers, julienned
Broccoli, cut small
Kale, slivered
Drizzle of olive oil
1 pinch Sea salt
Dried rice noodles
Rice paper
Small handfuls of cilantro and chives or other herbs from garden
For the Sauce
1 Tbs Soy sauce
1 tsp Rice vinegar
½ tsp Fresh ginger, minced
1 tsp Honey
Chopped Scallions
1 tsp Sesame oil
Chop veggies and herbs. Cook the rice noodles. Combine and stir with drizzle of olive oil and pinch of sea salt.
In a small bowl, combine the ingredients for the sauce; stir well.
to soften the rice paper rounds, fill a large bowl with warm water. Dip each rice-paper round into the water for 20 seconds, or until softened and translucent. Remove, let drain, and place on individual plates.
Do not stack the rice papers; they will stick together.
To assemble Spring Rolls, place about 1 tablespoon of the noodles and veggies on softened rice paper. Sprinkle with herbs. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal.