The Best of Everything: Healthy College Cooking by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: college, health, recipes
Publisher: Adams Media, Inc.
Published: 2012-07-15T00:00:00+00:00

Fresh Mint Spring Rolls

Wrapping spring rolls is a balance between getting them tight enough to hold together, but not so tight the thin wrappers break! It’s like riding a bike: Once you’ve got it, you’ve got it, and then spring rolls can be very quick and fun to make.

Serves 3–4

Ingredients

1 (3-ounce) package clear bean thread noodles

1 cup hot water

1 tablespoon soy sauce

1⁄2 teaspoon powdered ginger

1 teaspoon sesame oil

1⁄4 cup shiitake mushrooms, diced

1 carrot, grated

10–12 spring roll wrappers

Warm water

1⁄2 head green leaf lettuce, chopped

1 cucumber, sliced thin

1 bunch fresh mint

Break noodles in half to make smaller pieces, then submerge in 1 cup hot water until soft, about 6 to 7 minutes. Drain.

In a large bowl, toss together the hot noodles with the soy sauce, ginger, sesame oil, mushrooms, and carrots, tossing well to combine.

In a large shallow pan, carefully submerge spring roll wrappers, one at a time, in warm water until just barely soft. Remove from water and place a bit of lettuce in the center of the wrapper. Add about 2 tablespoons of noodles mixture and a few slices of cucumber and place 2 to 3 mint leaves on top.

Fold the bottom of the wrapper over the filling, fold in each side, then roll.

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