Feb 17, 2011

quick & simple spring rolls

Ever since I went to Uoki last week with my friend Jenna, all I want to do is eat Asian food. I had the stone bi-bim-bob, and I'm totally hooked. All I can think about is reproducing that recipe and eating it every night! Instead of acting on my new obsession, purely because I'm too lazy to walk one block to the store, I dug in the pantry and made something that would satisfy my cravings for now.

Stuff you need: 1. Spring Roll Skins 2. Veggies for the inside 3. Your favorite Asian-themed sauce

Start by cutting all your vegetables into matchsticks- aka julienning. I used carrots and spinach since that's what I found in the fridge, but you can use anything you'd like. When all your vegetable filling is cut, fill a pie pan, or any large flat receptacle with warm water.

Take one of your spring roll skins- it'll be hard and brittle- and soak it in the warm water. When it's nice and soft, pull it out of the water bath, place your vegetables in the middle of the wrapper, and roll it up like a burrito. Don't forget to tuck in the ends!

Keep rolling until you're out of vegetables and your plate is full. I put my sauce directly into the rolls, but if you prefer, you can have it on the side for dipping- dealers choice. Soy sauce is great, hoisin is my favorite, but tonight I discovered this peanut sauce hiding behind the mustard.
They look all fancy and stuff at the restaurants, but seriously, these are so simple to make. Cutting included, this took me maybe 10 minutes. It's a great snack or appetizer, and it's ridiculously healthy to boot!

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