(non-traditional) Spring Rolls

Okay everyone, people keep asking me for this recipe, so I thought I'd just blog it. I've created Evan Eats. Its going to be full of new and healthy alternatives to some of my favorite dishes. Follow and make and let me know what you think.

This dish came from me trying out a few around town, but never finding the one I liked the best. All the measurements are estimates, so please just add and take away what you like best.

(Non-traditional) Spring Rolls

8-10 8" Rice Paper wrappers (found at the Nam-hi for 1.49 a package)
Favorite big leaf greens, I used a fancy lettuce here, but you could do others

Meat:
You have options here. Choose one:
1 chicken breast pounded flat and cooked in 1bls sesame oil (cut into think strips and chill)
1 lb ground turkey meat, brown and crumbled with you favorite Asian sauce and garlic (chill)
1 lb boiled and peeled shrimp butterflied (chill)

Vegies: In a big bowl put:
1 yellow sqaush (peeled sliced in half then into thin strips)
1 cucumber (peeled sliced in half then into thin strips)
1 zucchini (peeled sliced in half then into thin strips)
1 carrot (peeled sliced in half then into thin strips)
a big handful of your favorite mushrooms (sliced thin)
2 green onions (optional) sliced into small long strips

Marinade for the Veggies:
3 tbls of your favorite Asian sauce (we used sweet chili peppper)
1 tbls red vinager
1 tsp sesame oil
2 tsp of dill
2 tsp of basil
garlic salt and pepper

Pour marinade over veggies and mix well with your hands. Put in the fridge for about 10 min.

Making the wraps:

Take a round baking dish and fill half way with warm water
Now here comes the tricky part.
You want to take the rice disk and slide it into the water and get it all wet. Do this for only 1 second. The disk should still be a little hard when you remove it.
Next, lay the rice disc on a cutting board.
Quickly lay your lettuce over it leaving about 1.5 to 2" of rice paper around the longest edges.
Fill with the veggies, about 1 or 2 of each. (DO NOT OVER STUFF)
Scoop a 1 table spoon of meat into it (or 2 strips of chicken or 2 shrimp)
Try to tuck the lettuce around your fillings at this point.
Fold the rice wrapper over the longest ends first, then take the front (closest to you) and flap it over the lettuce. Push down slightly and tightly roll the rest up. Perfect!

Layer the rolls in tight container in between wax paper to keep them from sticking.

Place in the fridge for about 15 minutes.

Dipping Sauce:

While your rolls are chilling, you can make the sauce:

In a small bowl, mix:
2 heaping tbls of peanut butter (soften in the microwave for about 20 sec.)
1 tbls of sweet chili sauce
1 tps dill
1 tps basil
1 heaping tablespoon of Wasabi Mustard
2 tbls of soy sauce
1 tsp sesame oil
1 tsp olive oil

There you go! This makes about 12 rolls with some left over veggies (makes a nice snack just in the marinade) Eat what you want and save the rest in the fridge for later.

Play with this recipe and add your favorite flavors. Let me know what you think!

-evan
evan@evantaylorphoto.com