January 29, 2015
Tom D'Intino /for PhillyVoice
Veggie Spring rolls are an excellent snack. These are vegan as well as gluten free.
Kickoff is coming. The wings. The beer. The bacon wrapped beer-battered deep fried cheese. The horror. By the end of the game you'll feel more PSI bloating than any of New England's footballs. But does it have to be this way? Whether you're hosting a Super Bowl party or crashing one (and bringing a plate of course). Here are some healthy alternatives to the standard greasy glory. If you munch on these instead of the buffalo chicken dip you might even get up extra early Monday morning and hit the gym before work. Or not. Either way, enjoy.
Veggie spring rolls are an excellent snack. These are vegan as well as gluten-free (be mindful of what dipping sauce you use). They’re also a great way to clear out the crisper drawer in your fridge. Don't let the rice pancake wrappers intimidate you. Once you get the first one under your belt, you'll breeze through them. Feel free to modify this recipe with your favorite veggies or anything really. All the vegetables described in this recipe are in a raw state but can be sautéed and cooled before wrapping them.
Vegetable Spring Rolls
Makes 12 Rolls
You will need:
1 package Rice Pancake Spring Roll Wrappers
1 Large Red Pepper
20 pieces of Asparagus
1 small Red Onion
2 Avocados
1 peeled Carrot
1 cup of bean sprouts
2 1/2 cups of Spinach
Slice red pepper into long thin strips. Remove and discard woody ends from asparagus and cut into 1-inch pieces. Peel red onion and slice it in half. Lay the flat side of onion down and thinly slice into half moon shapes. Cut avocado in half and remove the seed. Take a spoon along the inside of the shell running the spoon all the way around the edge scooping the body out. Cut the avocado into thin slices then cut those into half going lengthwise. Peel the carrot and cut into thin sticks approximately 1-2 inches long. Set up all your vegetables into individual piles on a plate or in the area you will soften the spring rolls.
Here is how to make your spring rolls. Take a large sauté pan or bowl and fill it with cold water. Lay a kitchen towel next to the bowl and this is where you will lay your wrapper when it is ready. Gently and completely submerge the wrapper in water. In about 30 seconds to 1 minute it will become very pliable. Once you feel it start to get loose remove the wrapper from the water and place it on the towel. Spread out the wrapper. If it is tearing apart submerge the next one for a shorter period of time. Start to layer your ingredients into the wrapper about 1/3 of the way up from the side closest to you. Roll the ingredients exactly how you would roll a burrito. Fold the bottom third over the vegetables. Fold the two sides in and then begin to roll it upward. Done.
They can be served whole or cut in half. A low-sodium soy sauce, Thai Chili Sauce or Ume Plum Vinegar are a few of the many great sauces to serve them with.
