Spring Rolls With Shredded Broccoli Stems Vermicelli And Red Pepper Recipes

FRESH SPRING ROLLS

Steps:

• Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
• Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
• Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
• (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
• Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
• Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

BROCCOLI STEM AND RED PEPPER SLAW

Steps:

• Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
• In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

SPRING ROLLS WITH CARROTS, TURNIPS, RICE NOODLES AND HERBS

Steps:

• Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce
• Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
• Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired