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Food on Fridays with Ann
Pioneer Woman inspired me to try something new.
Leftover Turkey Spring Rolls, she called them. I’d never made such a thing before, but she made it sound easy to whip them together using leftover Thanksgiving turkey.
My husband finished up the leftover turkey, so I made a vegetarian version using what I had on hand, though I did send my husband in search of rice paper wrappers, which he found in the international food section of our local grocery.
Vegetarian Spring Rolls
- Rice Paper Wrappers (quantity depends on the amount of filling you make)
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Chopped Cilantro (optional, but boy would it be good!)
- Finely Diced Carrots
- Strips Of Cucumber
- Leaf Lettuce
- Bean Sprouts (Pioneer Woman used this, but I didn’t have any)
- Cellophane Noodles (I didn’t have this, either)
- Coleslaw mix (gauge what you think you need to feed your crowd)
- Avocado slices
Prepare cellophane noodles according to package instructions, if using (I didn’t have any). Prepare rice paper wrappers according to package instructions—mine needed to be submerged in warm water until they became pliable.
Mix together some coleslaw mix, chopped cilantro, finely diced carrots, and cucumber with a splash of soy sauce, rice wine vinegar, and sesame oil. Taste and adjust seasonings.
Spread softened rice paper wrapper on plate or cutting board, then lay some lettuce, avocado slices, bean sprouts (if you have them), a few strands of cellophane noodles (if you have them) and a blob of the seasoned vegetable mixture in the middle of that wrapper. Roll up and serve with soy sauce for dipping (or do without the dip, if the mixture has enough flavor of its own).
I highly recommend these as a fresh alternative lunch or dinner idea.
Also, in case you wonder, here is a shot of the rice wrappers my husband found for me.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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