Rainbow Spring Rolls

 

Let's face it, leftovers are sometimes ugly and unappetizing. I don't mean to sound like a snob but I'm not too fond of them. However, we have to practical these days. I know we sometimes get sick of having the same thing over and over. But with just a bit of an effort, and some scrounging in your pantry, you can have brand-spanking new dishes in a matter of minutes!

These colorful beauties will definitely fool your family/guests into thinking you slaved all day in the kitchen. (Don't worry, I'm the only that'll know your secret! *wink *wink) I also work full-time so I know how precious everyone's time is. I was able to prep about 10 rainbow spring rolls in 15-20 minutes, granted that you have all your ingredients ready to be assembled. A few of the ingredients have to be julienned, so the fastest way to do it is to slice them through a mandoline. There are expensive mandolines and cheap ones. I got mine from a bazaar last Christmas season, it has a ceramic blade (LOVE! But I forgot the brand, sorry!) and it wasn't too expensive (LOVE even more!). Check out Gourdo's too, it's just that some brands there are quite pricey.

A number of other vegetables can be added here, mind you. You are not limited to the ingredients I placed in my recipe. You may also add red and yellow bell peppers, shrimps, mint leaves, etc. (For the RAINBOW part!). What you see here are the vegetables I already had lying around so I made use of them. A season of abundance and excess just passed so the best way to make up for it is by being frugal and practical, especially in the kitchen! Here's one way I can help get that started for you!

Cheers!


Rainbow Spring Rolls

Ingredients

For the Rainbow Spring Rolls:

  • 8-10 sheets Rice Paper (the one that says, For Fresh Spring Rolls)
  • 1/2 cup Purple Cabbage, julienned
  • 8-10 Lettuce leaves, washed and drained
  • 1 small Carrot, julienned
  • Half a Cucumber, julienned
  • 2-3 stalks of Green Onions
  • 2 cups cooked Rice Noodles
  • A handful of fresh Cilantro
  • A handful of fresh Basil
  • 1 cup Shredded Roast Chicken

For the Peanut Sauce:

  • 1/2 Tbsp. Peanut oil
  • 1 Shallot, thinly sliced
  • 1 clove Garlic
  • 1/3 cup Peanut butter, chunky
  • 1 Tbsp. Fish sauce
  • 3 Tbsp. Hoisin sauce
  • 2 Tbsp. Chili-Garlic Paste (optional)
  • 1 cup Water
  • Juice of half a Lime
  • Red pepper flakes (optional)

Instructions

For the Peanut Sauce:

  1. In a small saucepan, sauté the shallots in peanut oil for 1 minute, add garlic and sauté for another minute.
  2. Mix in peanut butter, hoisin sauce, fish sauce, chili garlic paste (optional), water, red pepper flakes (optional) and lime juice.
  3. Bring to a boil and remove from heat.

For the Rainbow Spring Rolls:

  1. Have a shallow, round serving platter and fill halfway with water. Dunk in the rice paper sheet, one a time and lay (with no folds) on a chopping board.
  2. Lay the lettuce leaf leaving a margin at the bottom and sides for folding.
  3. Add on top of the lettuce; the cooked rice noodles, chicken, carrots, cucumber, purple cabbage, green onions, basil and cilantro leaves, still leaving a margin on the bottom and sides.
  4. Bring the bottom part of the rice paper up and over the veggies, tucking it as tightly as you can without ripping the rice paper until it rolls and sticks to the other side. Bring in the side to the middle then start rolling again until the end.
  5. Slice to expose the pretty colors and serve with peanut sauce.