1/4 cup Extra Virgin Olive Oil
1 Lime, squeezed for juice
1-2 tablespoons local Honey
1 tablespoon Rice Vinegar
1 inch cube of Ginger, run through garlic press or grated
1 Garlic clove, put through garlic press
2 Green Onions, sliced
1-2 Serrano Chili Peppers, diced
1 Jicama, julienned
1/2 lb. Carrots, julienned
1 seedless Cucumber, julienned
1 Red Pepper, julienned
3 Celery stalks, sliced thin
1 package Spring Roll Skins (see picture below for package I like to use)
Garnish with your favorite Sriracha Hot Sauce and Parsley or Cilantro, chopped
I like to start by making the sauce for the spring rolls so that the flavors have time to set and mesh together. To do so, mix the olive oil, lime juice, honey, rice vinegar, ginger, garlic, green onions, serrano pepper and mash in the avocado. Adjust the serrano pepper quantity depending on how hot you like it. Keep in mind that the heat will be absorbed by the honey and avocado in the mixture and will also be diluted by the vegetables, so go a little hotter than you think.
The next step is to combine together
and toss in a bowl all of the julienned vegetables above and the sliced
celery. See picture below to see what finished veggies will look like. I
listed the ones that I like to use, but any veggies of your choice are
fine. To julienne the vegetables, I like to use the Pampered Chef apple
slicer with the julienne attachment, but you can also try a grater or
cut julienne-style by hand.
To prep the spring roll skins for rolling, heat water in a 12″ pan 1/2 inch full. Do not boil the water, just warm it. Slide the rice paper across the pan through the water on one side. Then turn the paper over and slide it across again through the water on the other side.
Place damp spring roll skin on a wet cutting board. It is important the cutting board is wet to keep the skins from sticking. Add prepared sauce from above, then fill with vegetable mixture, fold and roll.
Garnish with your favorite sriracha hot sauce and chopped parsley or cilantro.