Recipe: Spring Rolls
Author: Bhavani Jaroff, iEat Green
Ingredients
- 8 oz. package of rice spring roll skins
- 2 carrots grated
- 2 beets, peeled and grated
- 1 cup, cut on the diagonal, snow peas
- 1 cup of chopped mango
- juice of 1 lime
- ? cup chopped peanuts
- 1 cup water
- PEANUT DIPPING SAUCE:
- 1 cup ground peanuts
- 1 tbs. red curry paste
- ? cup tamari
- ? cup mirin
- ? cup water
- 1 Tbs sesame oil
- ? cup sugar
- ? cup vinegar
- salt
Instructions
- Make a marinade with the water, vinegar and sugar.
- Put ? of marinade over carrots and ? over beets/Let them marinade for 2 hours (or overnight in refrigerator).
- Put warm water in pie pan and dip the spring roll skin for 30 seconds, until soft.
- Lay out on flat surface.
- Pour lime juice over chopped mango.
- Fill spring roll skin with carrots, beets, mango salsa, peanuts and snow peas.
- Roll up, fold in sides and continue rolling.
- Serve with dipping sauce.
Step-By-Step Photo Instructions
Make a marinade with the water, vinegar and sugar. Put ? of marinade over carrots and ? over beets. Let them marinade for 2 hours (or overnight in refrigerator).
Put warm water in pie pan and dip the spring roll skin for 30 seconds, until soft.
Lay out on flat surface.
Pour lime juice over chopped mango.
Fill spring roll skin with carrots, beets, mango salsa, peanuts and snow peas.
Roll up, fold in sides and continue rolling.
Serve with dipping sauce.
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