Have you ever had a fresh rice paper roll? If not, I suggest you rush right out to find them and make these! You will become totally addicted!
My first experience with fresh spring rolls was at the new Thai place in Potsdam, NY. They make these awesome fresh vegetable spring rolls. That is my lunch often when I go there. Knowing that I will be leaving this area and not super familiar with Albany food (yet I am sure I will become familiar soon!) I decided I was going to make these spring rolls I saw in my Veganomicon cookbook. I made a few substitutions since, as I have been saying all week, I am using up what I have before we move out this week. :o)
I shared these rolls with my dad, mom, and brother Phil – along with the Chickpea-Quinoa Pilaf. So yummy and we all loved them! I never made spring rolls before because I always had the illusion it was too much work. How wrong I was! Definitely worth making and eating – often!
Friday I will be posting a farewell to the north country post. I will be listing the local restaurants in my area that I tended to frequent along with links to their sites if available. I haven’t ever done reviews for restaurants on my blog, but since I am leaving the area, I feel like I would like to thank them for being there and giving me a great variety of places to eat for lunch (or dinner). Make sure to come back to check that post out!
- 1 lb butternut squash, peeled, seeded and diced into smaller pieces
- 1 tablespoon olive oil
- 12 round rice paper wrappers
- 4 ounces rice noodles, cooked as per instructions
- 1 cup fresh cilantro roughly chopped
- 1/3 cup roasted slivered almonds, slightly chopped and salted
- Dipping Sauce
- 2 Tablespoons Shoyu Soy Sauce
- 3 Tablespoons rice vinegar
- 1/2 – 1 Tablespoon sambal olek chili sauce (depending on heat factor desired)
- 2 Tablespoons sugar
- Mix the dipping sauce ingredients together and set aside to rest. This gives the sauce time to dissolve the sugar. When I made the sauce I added a little bit of chili sauce at a time until I could taste the heat but not burn my mouth terribly!
- To make the spring rolls:
- Roast the squash with olive oil in the oven. I placed in single layers on a oiled cookie sheet and after 15 minutes, turned the pieces over and roasted another 10 minutes or so. Remove from oven and set aside.
- Cook rice noodles according to package directions. Set aside.
- Toast the slivered almonds on the stove top in a frying pan. Watch these carefully as they will burn quickly if you look away! I salted these a little and then, after browning, sat aside to cool for a few minutes, then chopped them in smaller pieces.
- Chop ciilantro in larger pieces.
- To assemble:
- Prepare rice paper sheets according to package directions.
- Lay rice paper sheet out on towel and blot water from top to make the roll somewhat sticky. Assemble rolls by layering the following on the lower portion of roll, leaving about 1″ on each side of filling.
- Rice noodles
- Fold sides over roll and then roll from bottom to top. Slice rolls in thirds or fourths and sit upright on plate. Drizzle with dipping sauce. Serve with more dipping sauce on the side if desired. Eat & ENJOY!