Fresh Greenhouse Cucumber Spring Rolls With Asian Dipping Sauce
Contributed by: News Canada
(NC) - This finger food takes the wrap when it comes to making eating your veggies fun - especially crisp, crunchy Ontario Greenhouse Cucumbers. The sauce is practically sinless - adding vibrant taste without much fat.
- 10 round (approx. 8-inch/20 cm) rice paper wrappers
- 80 long (4-inch/10 cm) matchstick pieces (unpeeled) Ontario Greenhouse Cucumber
- 40 long (4-inch/10 cm) matchstick pieces peeled carrot
- 40 long (4-inch/10 cm) matchstick pieces sweet red pepper
- Fresh cilantro leaves
- Fresh chives (optional)
- Asian Dipping Sauce
- 3 tbsp (45 mL) rice
- wine vinegar
- 1-1/2 tbsp (25 mL) granulated sugar
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) sesame oil
- 3/4 tsp (4 mL) hot chili garlic sauce or to taste
In shallow dish of warm water, quickly dip rice papers, one at a time, letting excess water drain
off. Place in single layer between damp tea towels; let stand for 10 minutes.
For each spring roll, place 8 cucumber, 4 carrot and 4 red pepper sticks on bottom third of
rice paper, 1-inch (2.5 cm) from edge. Roll up rice paper tightly just far enough to enclose filling.
Top with cilantro leaves then fold two sides of rice paper over cilantro and filling and continue
rolling up. Repeat with remaining ingredients.
Cut rolls in half diagonally. Tie each piece with chives dipped in boiling water for 1 minute, if
desired. Cover and chill rolls for up to 4 hours before serving.
Serve with Asian Dipping Sauce.
Asian Dipping Sauce
In small bowl, combine vinegar, sugab, soy sauce, sesame oil and
chili garlic sauce. Cover and chill.
Serving Size: Makes 20 pieces and about 1/3 cup (75 mL) of Sauce