Ginger Miso Fresh Spring Rolls
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Fresh Spring rolls (also called Summer Rolls or Salad Rolls) are a light, healthy dish that makes a great lunch or appetizer. With a little practice, you can whip these up in no time. Our Ginger Miso Vinaigrette adds great flavor to the crunchy veggies in these rolls.
Ingredients
- 2 oz rice noodles (rice sticks)
- 1/2 cup Firm Tofu, Cooked Chicken (Shredded) or Cooked Shrimp (Cut in half)
- 2 carrots, cut into matchsticks
- 1 large cucumber, seeded and cut into matchsticks
- Fresh Cilantro, washed and stems removed
- Fresh Mint, washed and stems removed
- Fresh Thai Basil (or Italian Basil), washed and stems removed
- 8 small Butter lettuce leaves
- 8 rice paper spring roll wrappers
- 2 Tbsp Sutter Buttes Korean BBQ Sauce, plus additional for dipping
Directions
- Cook the rice noodles according to their package directions. Drain and set aside. Cut carrots and cucumber and place in a small bowl.
- Fill a large bowl with warm water. Fully immerse rice paper wrapper in the water for 3-5 seconds. Place the moistened wrapper on a clean, damp tea towel.
- Layer your ingredients, filling only 1/3 of the wrapper. Tuck the ends and roll the wrapper over the ingredients, the rice paper will stick to itself to seal.
- Repeat for remaining wrappers.
- Serve immediately with additional Sutter Buttes Korean BBQ for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours.