I have to tell you, I really do like my fried foods. (Yes, I know that is bad!) But, I do keep trying to find lighter versions of my favorite foods. I am not as young as I use to be and I don't want to look like I have a permanent life preserver ring attached to my waistline. I found a really good recipe in Rachael Ray's magazine that was inspiring and fresh.
I did cheat a little bit and used what ingredients I had on hand to make these. The great thing about spring rolls is all you need to know is the basics and add what you like.
Meat or Protein:
- Cooked chicken, shrimp, or pork. If you are vegan why not use cooked chopped egg, a favorite bean, or tofu.
- Lettuce leaves
- Carrots, matchsticks
- Cucumber, matchsticks
- Mint leaves
- Cilantro leaves
- Rice sticks ( Boil water in a small sauce pan. Remove from heat. Add 1/4 cup rice sticks and let sit for 10 minutes. Drain off water. Cut into bite size pieces.)
- 1tsp minced garlic
- 3 Tbsp fish sauce
- 3 tsp honey
- splash of lemon juice (optional)
Mix the ingredients together and toss with your meat or protein.
- In a skillet, place enough water to cover the bottom of the pan, and just a little more. Heat the water over the lowest setting. You need the water to be warm.
- Dip one rice wrapper at a time in the warm water until it becomes pliable. You will use your hands here, so be sure that your water is warm only! Don't burn yourself.
- Remove the softened rice wrapper to a flat surface. (I use my cutting board.) These will be tacky, so they may stick a little to a plate, but they are manageable.
- In the center of the wrapper lay down your carrots, cucumber, protein choice, rice sticks, herbs, and lettuce.
- Fold up the bottom edge over the filling, then fold the two sides in and roll up.
- Dip in your favorite sauce. Mine is Homemade Thai chili sauce. I also like Major Grey's Mango Chutney (I like the Patak brand. I use the hot and spicy, and it really isn't too terribly hot.)