Spring Rolls

Easy to make & no deep frying, these healthy rolls could be a complete meal. Spring rolls

You will need;
5, 22cm round rice paper wraps
Dried spinach rice vermicelli
Seasoned rice vinegar
4” of cucumber, thinly sliced
1 carrot cut or grated into thin strips
Fresh mint finely chopped
Roasted, salted peanuts or cashews, chopped
Optional – fresh grated or pickled ginger strips
Smoked salmon
Soak 1 wafer of vermicelli in boiled water for 10 minutes until soft
Drain well in a fine sieve, place in a bowl and toss with 2 tblsp seasoned rice vinegar.
Put ¼” warm water in a large platter, place one rice wrap in to soften 30 – 60 seconds.
Hold wrap up to drain water off, place on another plate.
Place filling ingredients 1/3rd in from the bottom, leaving 1 “ in from sides.
Fold sides in to overlap filling, fold bottom over and roll as tight as possible.
Repeat with remaining wraps, slice in half with a sharp knife.
Dipping sauces
Sweet & sour
Blend ¼ cup Hoisin sauce, 2 tblsp Tamari soy, 1 tblsp lime juice
Hot & spicy
Blend 1/3 c mayonnaise, 1 tsp hot mustard, 2 tsp horseradish, 1 tsp Tamari soy,
Sriracha chili sauce to taste.