Monday, November 12, 2012

Spring Rolls

Spring Rolls

Rice Spring Roll Wrappers
1 red pepper
1 cucumber
3 celery stalks
1 1/2 cup cabbage
1 can black eyed peas
1/2 onion
1 Tbsp olive oil

Peanut Sauce

1/3 cup peanut butter
1/4 cup maple syrup/agave blend
          ***I favored a bit more agave than maple syrup
1/4 cup sesame oil
1 Tbsp rice vinegar
1/4 cup canned coconut milk
1 tsp curry powder
Squeeze half a lime

First, julienne (slice into thin strrips) your red pepper and cucumbers. Finely chop the celery. Drain and rinse the black eyed peas. In a large frying pan, add peanut butter, maplesyrup/agave, sesame oil. Cook over a medium heat stirrring until blended then add vinegar, coconut milk, curry powder, and lime. Stir until smooth. Transfer your peanut sauce into a glass bowl. In the same frying pan (no need to wash!), throw in the cabbage, celery and onions with olive oil. Sautee over low heat until the celery is tender (about 5 minutes). Now, add black eyed peas and most of your peanut sauce (SAVE 1/4 cup for dipping). Blend your cabbage, celery, black eyed peas, onions with the peanut sauce then transfer back into the glass bowl.

Now, to wrap all this goodness into some rice wrappers! You'll need a large bowl or container with warm water. Place this next to a glass plate and your vegetables. Put a rice wrapper in warm water. Let sit until soft and pliable (about 1 min). Remove wrapper and place directly onto your glass plate. Put another rice wrapper into the warm water so it will be ready to go once your finished rolling your spring roll. On the top portion of your rice wrapper put a huge spoon full of your cabbage mixture horizontally then place 2 slices of red pepper and 2 slices of cucumber next to the cabbage. Now you can delicately roll your wrapper around the veggies. Once rolled, I slice the ends so it looks very presentable and then I, of course, eat those ends to make sure the taste is just right. You can add some peanut sauce to the top or have on the side for dipping sauce. Keep rolling until all your mixture is used up.