Browsing through some collected recipes last week, I ran across a favorite for a carrot and cilantro salad that I’ve served with my version of Chicken Tikka Masala. It occurred to me that the salad would make excellent spring roll filling. I hadn’t yet attempted spring rolls so I turned, as I usually do, to the internet for tutorial. Happily, I immediately happened upon this video of Rachel of Elephantine making spring rolls.
I’ve followed her technique of stretching the rice paper wrapper over a salad plate for filling and rolling. Also, I learned that if you keep your finger tips wet it’s easier to manipulate the soggy yet delicate rice paper. First though, you’ll need to make the carrot salad…
Carrot & Cilantro Salad
5 Carrots (peeled and grated)
1/2 cup Fresh Cilantro Leaves
5 rice Spring Roll Wrappers
Simply grate the carrots with your food processor or on a box grater and toss with the cilantro leaves.
Lime & Cilantro Dressing
1 tablespoon finely chopped Fresh Cilantro
2 tablespoons Lime Juice
1 tablespoon Rice Wine Vinegar
3 tablespoons Olive Oil
2 teaspoons Sugar
1 teaspoon Lime Zest
1/2 teaspoon Sesame Oil
Salt & Pepper
Whisk all ingredients together and then toss with the carrot and cilantro mixture.
To assemble the spring rolls first gather a large pie plate or baking dish and fill it with warm water.
(I first tried it with hot water and burn my fingers)
Slide the rice paper into the warm water and allow it to soften for about 30 seconds or so. Take it gently out of the water and stretch it over a salad plate, dab off any excess water with a paper towel.
Place about 2 tablespoons of the carrot salad on the lower part of the rice paper and roll gently but tightly. About half way up, fold in the sides and continue wrapping until you reach the end.
Cut your spring roll in half and serve on a chilled plate.
The picture shows that I served them with peanut sauce but my guinea pigs thought that a light plum sauce or more Lime Cilantro dressing might be better.
Kathleen Rear 