Taste of the Orient: Make Magnificent Spring Rolls

When you’re looking for a light and healthy appetizer with Asian flair, try a homemade spring roll. Traditional spring rolls are made with rice paper, tapioca or, wheat flour. Lightly stuffed and filled, these make great appetizers and can be filled with a variety of fillings and combinations. A native Japanese and Vietnamese ‘finger food’, spring rolls made out of a basic rice wrapper can be healthy when they are not fried. Fried spring rolls are common amongst Chinese-influenced menus, but a more traditional version is served fresh, and provides a great alternative for heavier appetizers.

The thin, paper-like sheets of spring rolls provide a great avenue for creativity; fill your spring roll wrappers with fresh or grilled vegetables, chicken, lettuce, and even tofu or seafood. Some versions of spring rolls can be steamed or baked, while others can be served with a simple peanut or soy dipping sauce.

Rice paper is available in most grocery stores, or at a local Asian food store. Rice paper can be found in pre-cut circles, and involves a simple ‘dunk’ into boiling water to soften it. After they are soaked, the rice wrappers become soft and pliable; they easily roll and stick closed after they have been dissolved in this way.

A healthy spring roll recipe may include tofu, lettuce, mint, and carrots. These pack very well for snacking, eating on the go, or even as an appetizer. They should be refrigerated as much as possible.

Try this Tofu Spring Roll recipe to get started:

6 spring roll wrappers
3 oz. baked tofu
1 tbsp. soy sauce
3 oz. rice noodles, cooked
12-15 fresh mint leaves, chopped
Shredded lettuce
Shredded carrots

Slice the baked tofu, and set aside. Baked tofu can be purchased in a variety of flavors with different seasonings; choose your favorite! Make sure the tofu is cut into long, thin strips.

Separate the rice wrappers, and stack them in the water; leave to float for 2-3 minutes, then place on a paper towel to solidify slightly.

To assemble the roll with success, you will need to work quickly and methodically. The rice wrapper will dry out too quickly and break apart if you do not do this properly within a given period of time.

Remove a wrapper sheet, and place on a bamboo sushi mat or damp towel. Add each filling component in the center; be careful not to overfill! Fold the wrapper on each side, and quickly role up. The wrapper should be moist enough to stick well. Cover with plastic wrap immediately to hold it together.

Alternative fillings for your spring rolls may include:

� Grilled chicken strips or cubes with mushrooms and carrots
� Grilled eggplant, carrots, and lettuce
� Marinated beef, green peppers, and scallions
� Firm tofu grilled or baked with soy sauce, with lettuce and carrots
� Cabbage, carrots, steamed broccoli, and soy sauce
� Bell peppers, lettuce, carrots, cucumbers, and zucchini

You can be as creative as you would like when making spring rolls, and will fare well by refrigerating and wrapping each one in plastic wrap. Cut in half, these spring rolls make great appetizers and hors d’oevres; serve them at your next party or event for a tasty Asian-inspired twist!