Here is a fourth recipe created during last weeks Cooking the Basics cooking class at Genesis Farm. This one is by Concetta Mongiarauna and Donna Butzke. They chose to use rice spring roll wrappers, despite having never rolled one before. Takes courage and curiosity to step out of one’s comfort zone and explore the unknown. What emerged were well wrapped julienned vegetables nestled in butter leaf lettuce and a dipping sauce that was to die for. Recreating the sauce is more of a challenge then making it as the process became one of adding a little bit of this, a little bit of that and then more of this and that until “Voila!” it was perfect. We have done our best in this rendering, however, feel free to add a bit of this or that as needed to suit your taste.
Vegetable Spring Rolls
Yields: 4-8 servings
2 green onions, thinly sliced lengthwise
2 carrots, julienned
1 small beet, julienned
1 small daikon radish, julienned
8 Butter lettuce, whole leaves, washed
8 spring roll, wrappers
1 teaspoon each Sesame oil (toasted and plain)
3 tablespoons Tamari soy sauce
2 teaspoons Ume Plum Vinegar
1 tablespoon toasted sesame seeds
1 teaspoon fresh ginger juice
1 clove crushed garlic
1 teaspoon agave (sweetener)
juice of half a lemon
1 teaspoon Red pepper miso
1 teaspoon Wasabi powder
1 tablespoon Vegenaise
2 tablespoon Lemongrass Mint vinegar, (optional)
Pinch of cayenne pepper
1. Heat 2 cups of water in a medium skillet. Turn off heat. Cover a cutting board with a wet paper towel or cloth towel and place next to skillet.
2. Slide one spring roll wrapper into the skillet and let soak about 30 seconds. Gently remove with tongs or spatula and spread out wrapper on wet cloth. (The first try can be similar to that first pancake that falls apart or sticks to the pan, so don’t give up).
3. Place the lettuce leaf on the wrapper and assemble the julienned vegetables at the end closest to you. Lift the close edge of the towel to begin wrapping, and tuck in the sides as you go along. Place spring roll on a clean platter while you complete the remaining rolls.
4. Whisk the Dipping Sauce ingredients together and adjust taste. Serve in small dipping bowls.
5. Slice spring rolls in half and place on individual plates alongside bowls of dipping sauce.