Vietnamese Spring Rolls with Balsamic Reductionfrom Rose Elliot's 30-Minute Vegetarian
Ingredients:1 3/4 cups (7 oz) grated carrot
2 cups (7 oz) beansprouts
1 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
2 tbsp mirin
2 tbsp olive oil
2 tbsp rice or cider vinegar
6 small scallions, cut into thin strips
1 red pepper, cut into thin strips
1 medium avocado, peeled, pitted, and cut into thin strips
2 x 1.75 oz packets small rice paper wrappers, or 4.75 oz packet large rice paper wrappers
For the balsamic reduction:
Makes about 10-12 large spring rolls or 18-20 small ones
This and many other wonderful recipes may be found in
Rose Elliot's 30-Minute Vegetarian
These are really pretty and easy to make. You can get rice paper wrappers in Asian shops or large supermarkets; you can get larger ones, about 9 inches in diameter, or smaller ones, about 6 inches. The filling here is enough for 1 packet of the larger ones, or 2 packets of smaller ones. I prefer working with the larger ones because they're quicker and less fussy, but the smaller ones are nice for a party.
1. Start by making the balsamic reduction: it can be simmering on the stove while you make the spring rolls. Just put the balsamic vinegar into a non-aluminum pan and let it bubble on the burner until it has reduced by half. Remove from the heat and stir in the maple syrup. Cool.
2. To make the filling for the spring rolls, mix the grated carrot, beansprouts, chopped mint and parsley, mirin, olive oil, and rice or cider vinegar. Season with salt. Lay out the strips of scallion, red pepper, and avocado.
3. Spread a clean damp tea towel over your work surface. Put the rice paper wrappers into a bowl, cover with hot water and leave to soak for about 20 seconds, or until they become flexible. Remove them from the water and spread them out on the tea towel.
4. Take about 2 tablespoons of the carrot mixture and place on one of the wrappers towards the edge nearest to you, and put some scallion, a piece of red pepper, and a piece of avocado on top. Fold the two sides of the wrapper in, then the bottom edge so that it covers the filling. Roll this over again, holding in the filling, and keep rolling until you have a firmly packed spring roll. Put this on a plate, seam-side down.
5. Continue in this way until all of the wrappers are used. Cover the finished rolls with the clean damp tea towel until ready to serve. Serve with the balsamic reduction in a small bowl.
Tip: You could serve the spring rolls with a red chili dipping sauce or hoisin sauce instead; both are available at supermarkets.
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