For all those who asked, the "Jerry Springrolls" recipe came from the ever-famous Canadian sister team of Janet and Greta Podleski, in their cookbook Crazy Plates. These talented ladies also have their own blog. Check them out!
Of course I wasn't lucky enough to find the recipe online, so I had to re-type it.
Dipping Sauce:
3/4 cup of water
2 tsp cornstarch
1/3 cup rice vinegar
1/4 cup of brown sugar
1 tsp of soy sauce (reduced sodium)
1 tbsp of gingeroot grated
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
2 oz rice vermicelli noodles
1 cup each grated carrots and chopped bean sprouts
1/2 cup peeled, seeded and chopped cucumber
1/2 chopped green onions and fresh mint leaves
2 tsp sesame oil
14 6-inch rice papers
1. Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until mixture comes to a boil and thickens slightly. Remove from heat, let cool to room temperature.
2. Boil vermicelli in a large pot of water for four minutes, until tender. Drain, rinse with cold water, and drain again. Blot dry using paper towels.
3. Coarsely chop noodles and place them in a medium bowl along with carrots, bean sprouts, cucumber, green onions, and mint leaves. Mix well. Add sesame oil and mix again.
4. Fill a mixing bowl with 3 inches of hot water. Keep some boiling water handy to add to the bowl as the water cools. Soak rice papers in hot water for 30 seconds, or until soft. Transfer to a clean kitchen towel, lay wrapper flat and blot dry.
5. Place 1/4 cup filling in center of wrapper. Using your fingers, shape filling into a 3-inch-long cylinder. Fold bottom edge over filling and roll once to enclose. Fold in sides and continue to roll up tightly. Place seam-side down on a plate and cover with a damp towel. Repeat process with remaining wrappers and filling. Keep at room temperature until ready to serve.
6. Serve spring rolls with dipping sauce within 3 hours of making them, otherwise they'll dry out.
(I've actually eaten them the next day and they were totally fine).
Of course I wasn't lucky enough to find the recipe online, so I had to re-type it.
Dipping Sauce:
3/4 cup of water
2 tsp cornstarch
1/3 cup rice vinegar
1/4 cup of brown sugar
1 tsp of soy sauce (reduced sodium)
1 tbsp of gingeroot grated
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
2 oz rice vermicelli noodles
1 cup each grated carrots and chopped bean sprouts
1/2 cup peeled, seeded and chopped cucumber
1/2 chopped green onions and fresh mint leaves
2 tsp sesame oil
14 6-inch rice papers
1. Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until mixture comes to a boil and thickens slightly. Remove from heat, let cool to room temperature.
2. Boil vermicelli in a large pot of water for four minutes, until tender. Drain, rinse with cold water, and drain again. Blot dry using paper towels.
3. Coarsely chop noodles and place them in a medium bowl along with carrots, bean sprouts, cucumber, green onions, and mint leaves. Mix well. Add sesame oil and mix again.
4. Fill a mixing bowl with 3 inches of hot water. Keep some boiling water handy to add to the bowl as the water cools. Soak rice papers in hot water for 30 seconds, or until soft. Transfer to a clean kitchen towel, lay wrapper flat and blot dry.
5. Place 1/4 cup filling in center of wrapper. Using your fingers, shape filling into a 3-inch-long cylinder. Fold bottom edge over filling and roll once to enclose. Fold in sides and continue to roll up tightly. Place seam-side down on a plate and cover with a damp towel. Repeat process with remaining wrappers and filling. Keep at room temperature until ready to serve.
6. Serve spring rolls with dipping sauce within 3 hours of making them, otherwise they'll dry out.
(I've actually eaten them the next day and they were totally fine).
7 comments:
These look GOOD.
Nice to "meet" you... found your blog through Megan's. :)
I had to catch up from the previous post. Everything you made looked delish!
when I get a organized kitchen I am going to have to make some of these things. i really anxious to make those zucchini muffins.
you should make a list of all of your fav recipes or a link to them all. seems like you are enjoying doing the homemade thing. i think that i am going to have to get on this band wagon!
Happy Wednesday!
oh the boys were to cute in those pics!
those looked so good- and i've always been afraid of making them. is it REALLY easy???
megan
uhm since you r so good at making them...i was thinking you could just make me a batch and come on over??
Those sound SO yummy!!
This is for sure on my list to make soon!! Maybe while we are on vacation. :)
YUM!
Thanks for posting this recipe. I just bookmarked it and can't wait to try it!
Thanks for taking the time to type the whole thing out for us!! :)
Oh Girl!! These sound like I could eat a million of them in the same sitting! I know it takes awhile to type out a recipe like that so THANK YOU!!
-Andrea
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