Kentucky Spring Rolls
photos by Talitha Schroeder
Cool, crispy, crunchy, fun to make and fun to eat, our Kentucky Spring Rolls can be filled with all kinds of farmers market veggies. Pick up a package of rice paper sheets and one of rice noodles and turn the production into a tasty project. Chef Tyler McNabb says these spring rolls are great just as they are, but feel free to add proteins like tofu, shredded cooked chicken, beef or pork; or poached shrimp or mussels.
Bonus! no cooking required except for boiling water to soften the noodles.
Rice paper
Rice noodles
Carrot
Lettuces
Spring onion
Cucumber
Snap Peas
Cilantro
Mint
Basil
Ginger Soy Vin for dipping (recipe follows)
Place the rice noodles in a bowl and pour hot or boiling water over them. Cover them for a few minutes, or until they’ve softened, then strain the noodles and rinse with cold water.
Make the dressing and set aside.
Prep and organize all the ingredients for filling your spring rolls. Carrots and cucumbers are best if cut down to the size of matches. Herbs can be left whole or hand torn. Lettuce leaves are best left as whole as possible; cut larger leaves down.
And don’t hesitate to sub or add other vegetables as they come into season. Bell pepper, Hakurei turnips, young green beans are all delicious, too.
When everything is ready, dip a sheet of rice paper into a bowl or plate of water and work until pliable. Assemble filling, starting with lettuce, then noodles, protein if using, vegetables, and finally herbs. Tuck the sides in and roll up tight. Serve immediately with Ginger Soy Vinaigrette!
Smithtown’s Ginger Soy Vinaigrette
Yield: 2 cups
2 tablespoon minced fresh ginger
1 clove minced garlic
1 tablespoon chili garlic paste
3 tablespoons white vinegar
¼ cup sugar
Pinch of salt
2 ½ tablespoons lime juice
⅔ cup rice vinegar
½ cup soy sauce
⅔ cup blended oil (equal parts extra-virgin olive oil and a vegetable oil such as safflower, peanut or canola)
Add ginger, garlic and chili paste to the bowl of a food processor, or a container compatible with an immersion blender. Process until a paste forms, then add white vinegar, sugar, salt, and lime juice. Process well to dissolve sugar Add rice vinegar and soy sauce, mix well. Slowly add oil and blend until emulsified.
Taste for seasoning and set aside while you prepare the spring rolls.
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Cool, crispy, crunchy, fun to make and fun to eat, our Kentucky Spring Rolls can be filled with all kinds of farmers market veggies. Pick up a package of rice paper sheets and one of rice noodles and turn the production into a tasty project. Chef Tyler McNabb says these spring rolls are great just as they are, but feel free to add proteins like tofu, shredded cooked chicken, beef or pork; or poached shrimp or mussels. Bonus! no cooking required except for boiling water to soften the noodles.
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