On Thursday, April 23,2015 our Spring Cohort of BEETS (Band of Environmentally Educated and Employable Teens) learned how to make Spring Rolls. BEETS Program Manager, Melissa Tang lead them through the steps after much prepping of ingredients.
Here’s the recipe for your enjoyment:
6 spring roll wrapper (rice paper)
2 cups thin noodles, pre-cooked (vermicelli or rice noodles)
1/2 head lettuce, cut into thin strips
5 green onions, chopped
1/2 cup fresh herbs (cilantro, basil and mint)
1 cucumber, cut into thin strips
3 carrots, grated
other ingredients, including strips of mangoes, pineapples, jalapeños, etc
1/2 cup peanut butter
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
2 cloves garlic
1/2 teaspoon ginger
1/8 teaspoon cayenne pepper
1 teaspoon lime juice
1/2-1 cup water, til the right consistency
1. Submerge the spring roll wrapper in warm water for 15 seconds or until pliable.
2. Put the wrapper on a dry flat surface and put the noodles and veggies horizontally in the middle
3. Tightly roll the spring roll making sure to tuck in the sides, sealing with a bit of water
4. Mix all the sauce ingredients in a blender and serve with the spring rolls.