Spring Rolls with Fermetned Ginger Carrots
Zymbiotics Fermented Foods Spring Rolls with Fermented Ginger Carrots
Ingredients
Ingredients:
- 2 ounces rice vermicelli noodles
- 1 cup lettuce tear
- 1 cup cucumbers sliced
- 1/4 cup cilantro chopped
- 1/2 cup Zymbiotics Ginger Zarrots/Carrots
- 1 cup cooked shrimp or baked tofu
- 8 Rice paper sheets “spring roll wrappers”
Dipping Sauce:
- 3 TBSP rice wine vinegar
- 2 TBSP fish sauce or vegan fish sauce
- 1 TBSP sesame oil
- 2 TBSP honey or maple syrup
- 3 TBSP peanut butter
- 2 TBSP water
- Instructions:
Instructions
Spring Rolls:
- Cook rice noodles in pot of boiling water until al dente. Drain and rinse in cold water and set aside.
- Prepare fillings and have them ready for use.
- Fill a shallow pan with an inch of lukewarm water. Place one rice paper in the water for 20 seconds until sheet is pliable. Carefully lay sheet flat on cutting board.
- Begin to cover rice paper with Zymbiotics Ginger Carrots and other ingredients. Be sure to leave an empty one inch border around the perimeter of rice paper.
- First fold the lower edge of the rice paper over the fillings. Next fold over the sides. Finally roll upward until the filling is completely wrapped and press to seal. Repeat with remaining ingredients.
Dipping Sauce:
- Mix dipping sauce ingredients in a small serving dish and serve with the spring rolls.