Ingredients
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1 cup raw brown rice noodles (or use wheat gluten free noodles)
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1/4 teaspoon salt
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1 tablespoon vegetable oil
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1/2 cup grated carrots
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1/2 cup grated parsnip
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1/2 cup grated celery root
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1 large sweet potato, peeled and cubed
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1/2 cup green onions, chopped
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1/4 teaspoon ground cumin
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon finely minced garlic
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1/2 cup thinly sliced red bell peppers
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1/4 cup chopped chives, for garnishing
Directions
Title: “Crispy Spring Rolls with Sweet Potato Filling”
Sub-Title: An Authentic Vietnamese Cuisine Dish
Quick Description: This crunchy and delicious appetizer is perfect for those who love both sweet potatoes and spring rolls. The combination of savory and sweet flavors will delight your taste buds!
Ingredients:
– 1 cup raw brown rice noodles (or use wheat gluten free noodles)
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 cup grated carrots
– 1/2 cup grated parsnip
– 1/2 cup grated celery root
– 1 large sweet potato, peeled and cubed
– 1/2 cup green onions, chopped
– 1/4 teaspoon ground cumin
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon finely minced garlic
– 1/2 cup thinly sliced red bell peppers
– 1/4 cup chopped chives, for garnishing
Instructions:
1. In a medium bowl, combine the brown rice noodles, salt, and vegetable oil. Mix well until all ingredients are thoroughly coated. Cover and set aside at room temperature while preparing other ingredients.
2. Prepare the filling by placing the grated vegetables, sweet potato, green onion, spices, and sliced red peppers into a medium mixing bowl. Toss together with your hands until everything is mixed evenly. Set aside at room temperature while making the spring roll wraps.
3. To make the wraps, bring a large pot of water to a boil over high heat. Cook the noodles according to package directions, typically about 8 minutes for regular brown rice noodles. Remove from the hot water and immediately transfer to an ice bath to stop cooking. Once completely cool, rinse under cold running water and transfer to a cutting board. Using scissors, cut each noodle in half lengthwise, and then quarter them diagonally to create four smaller triangular pieces per noodle. Stack the noodle pieces to form one layer, and then fold the stack back on itself to create a second layer. Repeat until you have used all of the noodles.
4. Working quickly and efficiently, begin assembling the spring roll wraps by taking one triangle piece and placing it flat side down on the center of another triangle piece. Then, take another two triangle pieces and place them on top of the first two, sandwich style, so that there are three layers. Place one more triangle on top to complete the wrap. Repeat this process with all the remaining noodles until they are all gone.
5. To assemble the spring rolls, preheat the oven to 400°F. Spread the sweet potato filling onto the centers of two adjacent noodle wraps, leaving a small border around the edges. Starting from the bottom right corner, fold the left edge upwards, toward the center, and then continue rolling up the entire side, sealing the filling inside. Continue rolling and folding the remaining sides, ending with the bottom left corner. Gently pull the corners together to seal the spring roll, but be careful not to stretch the wrapper too much. Repeat with the remaining noodle wrappers and filling.
6. Bake the spring rolls for about 15 minutes, until golden brown and crisp. Transfer to a wire rack to cool completely before serving. Garnish with freshly chopped chives and enjoy!
Direction:
1. Make the noodles and let cool before using.
2. Assemble the spring rolls and bake them.
3. Serve warm or cold, depending on preference.
Number of Servings: 8 servings
Difficulty Level: Medium
Total Time Needed: 30 minutes
Note: For best results, follow the recipe exactly as written, including the suggested timing and cooking techniques. Enjoy!
Steps
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1
Done
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In a medium bowl, combine the brown rice noodles, salt, and vegetable oil. Mix well until all ingredients are thoroughly coated. Cover and set aside at room temperature while preparing other ingredients. |
|
2
Done
|
Prepare the filling by placing the grated vegetables, sweet potato, green onion, spices, and sliced red peppers into a medium mixing bowl. Toss together with your hands until everything is mixed evenly. Set aside at room temperature while making the spring roll wraps. |
|
3
Done
|
To make the wraps, bring a large pot of water to a boil over high heat. Cook the noodles according to package directions, typically about 8 minutes for regular brown rice noodles. Remove from the hot water and immediately transfer to an ice bath to stop cooking. Once completely cool, rinse under cold running water and transfer to a cutting board. Using scissors, cut each noodle in half lengthwise, and then quarter them diagonally to create four smaller triangular pieces per noodle. Stack the noodle pieces to form one layer, and then fold the stack back on itself to create a second layer. Repeat until you have used all of the noodles. |
|
4
Done
|
Working quickly and efficiently, begin assembling the spring roll wraps by taking one triangle piece and placing it flat side down on the center of another triangle piece. Then, take another two triangle pieces and place them on top of the first two, sandwich style, so that there are three layers. Place one more triangle on top to complete the wrap. Repeat this process with all the remaining noodles until they are all gone. |
|
5
Done
|
To assemble the spring rolls, preheat the oven to 400°F. Spread the sweet potato filling onto the centers of two adjacent noodle wraps, leaving a small border around the edges. Starting from the bottom right corner, fold the left edge upwards, toward the center, and then continue rolling up the entire side, sealing the filling inside. Continue rolling and folding the remaining sides, ending with the bottom left corner. Gently pull the corners together to seal the spring roll, but be careful not to stretch the wrapper too much. Repeat with the remaining noodle wrappers and filling. |
|
6
Done
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Bake the spring rolls for about 15 minutes, until golden brown and crisp. Transfer to a wire rack to cool completely before serving. Garnish with freshly chopped chives and enjoy! |
|
7
Done
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Make the noodles and let cool before using. |
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8
Done
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Assemble the spring rolls and bake them. |
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9
Done
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Serve warm or cold, depending on preference. |
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