Today, Market Chef John Pastor taught us how to make spring rolls which he called “walking salads” since wrapping up the ingredients makes your fresh veggies easy to take with you anywhere. We loved that you can make these spring rolls with any combination of herbs, veggies, meat and even fruit that you have on hand. They were delicious and light, perfect for the hot Atlanta summer.
rice paper wrappers
thin rice vermicelli noodles, cooked al dente
assortment of herbs: mint, cilantro, basil
assortment of vegetables: carrots, bell peppers, cucumbers, bean sprouts, zucchini, banana peppers
fruit: peaches, mangoes
protein: pork, chicken, shrimp (seasoned to your liking)
Take one rice paper wrapper and dip it in warm water, for a few seconds on each side (no longer or they will get too soft).
In the center of the wrapper, layer your meat (if using), rice vermicelli noodles, herbs, fruits and vegetables.
Gently wrap like a tiny burrito. If not eating right away, store under a damp paper towel or tightly wrapped in plastic wrap in the fridge. Serve with Peanut or Sweet Chili Dipping Sauce.
Our favorite combination today was rice vermicelli noodles, mint, cilantro, basil, carrot, cucumber, mango and pork. For the best spring rolls use what is fresh on hand in the market, experiment and find your favorite combination!
Recipe note: Sometimes you can find rice paper wrappers and rice vermicelli noodles in the Asian section of your local super market. If not, head to Super H Market or Buford Highway Farmers Market to pick some up.