Friday, June 3, 2011

California Spring Rolls


4 surimi sticks (about 4 ounces), sliced lengthwise *
1/3 cup finely julienned carrots
1/3 cup finely julienned cucumber ( seeded)
1 cup loosely packed baby spinach leaves
2 tablespoons chopped cilantro
4 large rice paper rounds
4 large fresh basil leaves/ halved lengthwise


Place a clean kitchen towel on a work surface.

Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the towel and turn once to blot dry. Arrange 1/4 of the spinach, cucumber, carrot, cucumber and surimi in wraper lengthwise.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers. Transfer the rolls to a plate and cover with dampened paper towels.

To serve, cut the rolls in half on the diagonal and place on small individual plates. Serve with your favorite sauce.

* Variation: try using 1/2 surimi and 1/2 cooked cooled shrimp, split in half

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