Thursday, August 2, 2012

Those Beautiful Spring Rolls


Last weekend I went to a friend's open studio, and thought I'd take along a little treat for the food table. I made these lovely spring rolls, which were devoured in no time. Fortunately I thought to take a picture of them before we left the house. I posted it on my Facebook page, and people are going crazy for it over there. Lots of new fans. Very cool.

I'm getting a lot of requests for the recipe, and while I want to oblige, I can only give you part of it. I don't mean to be all weird and mysterious, but I kind of have to. I learned this really wonderful technique for making the spring rolls from Mark Reinfeld of Vegan Fusion. He specifically asked that we not share the technique online, and I have to respect that. But assuming that many of you already have your own way of making spring rolls, I can tell you what's inside of these. If you don't know how to roll up a spring roll, there are lots of YouTube videos on how to do it. I've watched a lot of them, and I really do know a better way, which I hope I'll get permission to share with you at some point. For now, here's all you get!

Spring Roll Filling
(in order of placement - all vegetables are raw)

white sesame seeds - down the center of the wrap
chopped lettuce - over the sesame seeds
grated carrots - over the lettuce
zucchini "noodles" - made on a Spiralizer - everything from here is placed for easy rolling
Buddha Belly Sauce - just a little over the zucchini
red bell pepper
asparagus
avocado

Roll it up, slice in half at a slight diagonal, and garnish with black sesame seeds and asparagus. Serve with extra sauce for dipping if it won't be to messy.
Enjoy, and see you on Facebook!


2 comments:

Bette said...

Thank you so much. I will make these to share. Look amazing.Cheers

freeAW said...

This looked so wonderful on FB that I immediately looked for an ingredient list so that I could make these for dinner that night. I am so glad you posted this recipe. I do not wrap so beautifully so I will have to learn Mark Reinfeldʻs technique because obviously he has a good thing going for that :-)