Recipe Rhubarb Spring Rolls
Return to the recipes list |
Auteur : Hidden RecipesTotal time 20 min
8 servings
INGRÉDIENTS
PRÉPARATION
8 servings
INGRÉDIENTS
- 8 rice paper wrappers
- 1 cup rhubarb, julienned
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1 cup fresh mint leaves
- Fresh cilantro leaves to taste
- 2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 lime, pressed
PRÉPARATION
- Prepare the ingredients: Julienne the rhubarb, cucumber, and carrot. Slice the avocado. Set aside the fresh mint and coriander leaves.
- Prepare the dipping sauce: In a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and lime juice. Stir well to combine.
- Soak the rice paper: Fill a large bowl with warm water. Submerge each rice paper in the water for about 10 to 15 seconds until softened.
- Assemble the spring rolls: Place a softened rice paper on a clean, flat surface. Place a small amount of rhubarb, cucumber, carrot, avocado, mint leaves, and coriander leaves in the center of the paper. Sprinkle with sesame seeds. Roll the spring rolls, fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling. Serve and Enjoy Arrange the spring rolls on a serving plate and serve with the prepared sauce. Garnish with sesame seeds and additional herbs if desired.
Return to the recipes list
Copyright © Christian Sauvé | Rhubarbium.ca - 2024