They are vegetable based but taste delightful with cooked shrimp, chicken or fried tofu. This is a recipe that is destined to adjust to your own taste preferences. Just close your eyes, imagine what would taste good wrapped tightly in a thin roll and dipped in a sweet soy sauce and go crazy. It’s what my mother would call a “hodgepodge” dish.
Mix together greens, soy sauce, carrot, cilantro and peanuts in bowl.
Rice noodle packages do not always have directions. Place two cups water in sauce pan and bring to boil. Remove from heat and place rice noodles in pot for 5-8 min or until tender. Rinse with cold water in strainer. If you get the size package as seen in my picture, just take one quarter of the dried noodles to add to water.
Place 2 cups water in large saute pan and cook on low-medium heat. You just want the water hot, not boiling. Take one spring roll wrapper and stick in water for about 10 seconds or until soft. Remove wrapper from pan (I do this with my hands) and place on plate. You don’t have to work incredibly fast as the wrapper stays wet for about three minutes.
Add about 1/2 cup of greens and 1/2 cup noodles to inside of wrapper. You can add more or less depending on the size rolls you want. This takes some experimentation so don’t worry if the first one isn’t perfect. Bring one side of wrapper over ingredients, fold over left and right edges and continue rolling until roll is closed like a burrito. Gently seal opening by placing roll with seal side down on separate plate. As the wrapper dries it will stick easily.
Continue these steps until all mix has been used. Mix together ingredients for sauce and serve together. If you want a peanut sauce then add 1 Tbsp peanut butter to mixture.
