I hate turning down presents, but last week, I totally did. For my birthday, Cornelius bought me a food processor which has been on my list of things I totally want for ages. I got it, I tried it, I hated it. I really like chopping up vegetables and grating and all that other stuff that the food processor helps you with. The only thing the food processor doesn’t help you with is dishes. And man, that lil’ machine is a dirty dish whore. After some carrot speed grating and and some red cabbage shredding for some vietnamese spring rolls I made , I was left with so many parts and bits and containers to clean up afterwards. A food processor a must-needed item? Not in my kitchen. But those spring rolls I made? Oh my! Delicious summer party food. And when I say party food, I mean it. There’s no way in hell that I’d make a couple of spring rolls for just Cornelius and myself. Too much work…even with a speedy appliance nearby. But got a summer picnic planned or a bbq potluck to go to? Make these and everyone will love them. They were very well enjoyed at the birthday picnic last weekend.
Note: The rolls are gluten-free, however the sauce isn’t because of the soy sauce. Choose another dipping sauce & you’ll be fine!
fresh vietnamese spring rolls
1/2 red cabbage, shredded
3 large carrots, shredded
4 green onions, sliced thinly
1 small bunch cilantro
container of mixed bean sprouts
1 small bunch basil leaves
1 small bunch mint leaves
1/2 bunch cellophane vermicelli rice noodles
2 t cider vinegar
1/2 t white sugar
pinch of salt
spring roll rice wrappers
lime-ginger dipping sauce
1/4 c soy sauce
juice of 1 lime
1 knob of ginger, grated
2 cloves garlic, grated
a few splashes of toasted sesame oil
1 t honey or white sugar
a few dashes of sirracha or hot sauce
1. In a small bowl, wisk together the dipping sauce and set aside.
2. In a medium sized bowl, mix together the grated carrots, cilantro and green onions. Add in 1 teaspoon of cider vinegar, sugar and salt. Mix and let sit until sugar and salt dissolves.
3. Meanwhile, soak your vermicelli noodles in some hot water for about 5 minutes or until soft. Drain and add in 1 teaspoon of cider vinegar. Toss with your hands.
4. Pour hot water into large bowl or pie plate. Dip 1 spring-roll sheet in the water until soft and pliable. Remove from water. Add some shredded cabbage in a line along the top third of the spring roll sheet. Add grated carrot mixture, then some torn up basil and mint leaves, and then the bean sprouts. Roll one turn into a cylinder shape and then fold in the sides and continue rolling. Before you get to the end, place a whole mint leaf on the wrapper and roll up to close. This makes your roll look extra pretty. Be careful to not over-stuff or it will be hard to roll. Repeat with remaining rolls. Keep rolls moist by placing completed rolls on a cookie sheet with a clean damp kitchen towel placed over top. Serve with dipping sauce.