Recipe: Spring Rolls
Author: Bhavani Jaroff, iEat Green
- 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
- 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.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-summer-spring-rolls/
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