The first time I tried this recipe was on a very special occasion. My wife gave me a cooking class at home with a local chef. We invited a couple of friends over to join the experience, and one particular recipe was really fun. We arranged all the ingredients on the table, so each person could select what they liked and make their own roll. It was both easy and entertaining. Since then, we have been enjoying this recipe with many friends, and it never fails!
Fresh Spring Rolls
– 8 rice wrappers (8-inch diameter is my preference)
– 2 ounces rice vermicelli
– 1/4-pound beef steak, finely sliced (can substitute with salmon or skipped completely for a vegetarian option)
– 1 tablespoon vegetable oil
– 3 tablespoons soy sauce
– 1/4 cup fresh mint
– 1/4 cup fresh cilantro
– 1/2 cup carrots, shredded
– 1/2 cup soy sprouts
– satay peanut sauce for serving
Preparation time: 20 minutes – Cooking time: 10 minutes
Directions:
– Bring a quart water to a boil and cook the vermicelli for 3 minutes. Drain and rinse thoroughly in cold water. It prevents them from sticking together. Set aside.
– Heat the oil in a skillet and sauté the meat for about 5 minutes until cooked through. Pour the soy sauce and let evaporate, about 2 minutes.
– Fill a large bowl with warm water. Dip one rice wrapper for a couple seconds to soften then transfer to a plate. In the center of the wrapper, arrange vermicelli, carrots, soy sprouts, meat, and herbs, then fold the side and tightly roll.
– Enjoy with a satay peanut sauce, or a sauce of your choice.
Bon Appetit!
— Joe, Xyla Marketing Team
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