Sunday, 11 January 2015
Fresh Spring Rolls with Spaghetti Squash Noodles
I made these several weeks ago when I had some leftover spaghetti squash - it is a good substitute for vermicelli noodles if you don't have any on hand although I can't say it's much of a nutritional boost. It's nice to have something so fresh tasting amongst the heavy stews and soups that are so common during the cold winter months.
The challenging part in making fresh spring rolls is the use of the rice paper.
I don't really have any good tips other than what you might read elsewhere ... run the rice paper through a bowl of very hot water and place on a clean tea towel for wrapping up the ingredients - that seems to work best for me to keep it from sticking to anything.
Place your ingredients on the paper, fold up the bottom, fold in the sides, then roll towards the top.
For fresh rolls, I would normally make Nước chấm for the dipping sauce but I felt like something different this time. White miso paste mixed with almond milk made a great tasting dip.
And here is what I put into each wrap (spaghetti squash, cilantro, julienned carrot, orange sweet pepper, shrimp cooked with ginger):
Try a peanut dipping sauce, change the cilantro for basil and/or mint, add bean sprouts ... so many options!