Savoring Saturday
Hey Zesties!
I’m Brooke, the new intern (lucky me, I know)! So excited to be a part of the Zest craze. For my first project I decided to make one of my favorite quick and easy recipes, fresh spring rolls. You can order these at any thai restaurant, or you can make your own! Perfect for a yummy appetizer or lunch.
Kristi and I made a quick pit stop on our way to work to gather a few ingredients. At the San Luis Oriental Market on Monterey Street, we found rice paper wraps and sweet and sour chili sauce- yum!
Ingredients:
- Rice paper wraps
- 1 bottle of sweet and sour chili sauce
- 1 red bell pepper
- 1 cucumber
- 1 bunch of green onions
- 1 bunch of carrots
- 2 avocado
- 1 bunch of cilantro
- 1 bunch of mint
- 1/2 cup of crushed nuts (peanuts are traditionally used but cashews and pistachios work too)
We made veggie rolls but feel free to add shrimp, chicken or tofu for a little protein!
Directions:
First cut the bell pepper, cucumber, green onions, and carrots into 3 inch thin slices (a little smaller than the length of your spring roll)
Next pick the leaves off of the mint and the cilantro. And cut the avocados into thin slices! Woohoo the veggies are ready! Once the prepping is done, it is time to rock and roll.
Get a big bowl of warm water. You will be putting your hands in this so make sure it is not too hot. Put 1 sheet of rice paper in the bowl of warm water. Wait until the entire sheet is soft, then take out and place flat on a plate or cutting board.
Now you are ready to place your veggies in the middle of the wrap. Put 2-3 slices of each veggie in the center of the wrap. Fold the sides in and pressing down firmly roll the wrap up!
Continue until all of your veggies are used up. Yay, lunch is served… Snazz it up with some dipping sauces. We used sweet & sour chili sauce and some zest creamy miso dressing. Yummmmm enjoy!
Until Next Time!
