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Fresh
Greenhouse Cucumber Spring Rolls with Asian Dipping
Sauce
This finger food takes
the wrap when it comes to making eating your veggies
fun—especially crisp, crunchy Ontario
Greenhouse Cucumbers.
The sauce is practically sinless--adding
vibrant taste without much fat.
10
round (approx.
8-inch/20 cm) rice paper wrappers
80
long (4-inch/10 cm) matchstick pieces (unpeeled)
Ontario Greenhouse Cucumber
40
long (4-inch/10 cm) matchstick pieces peeled carrot
40
long (4-inch/10 cm) matchstick pieces sweet red pepper
Fresh
cilantro leaves
Fresh
chives (optional)
Asian
Dipping Sauce (recipe follows)
1.
In shallow dish of warm water, quickly dip rice
papers, one at a time, letting excess water drain off.
Place in single layer between damp tea towels;
let stand for 10 minutes.
2.
For each spring roll, place 8 cucumber, 4
carrot and 4 red pepper sticks on bottom third of rice
paper, 1-inch (2.5 cm) from edge.
Roll up rice paper tightly just far enough to
enclose filling.
Top with cilantro leaves then fold two sides of
rice paper over cilantro and filling and continue
rolling up. Repeat
with remaining ingredients.
3.
Cut rolls in half diagonally. Tie each piece with chives dipped in boiling water for 1
minute, if desired.
Cover and chill rolls for up to 4 hours before
serving. Serve
with Asian Dipping Sauce.
Makes
20 pieces.
Per appetizer with
sauce: Calories: 33 Protein: 1 gram Fat: 1 gram
Carbohydrate: 5 grams
ASIAN
DIPPING SAUCE
3
tbsp (45 mL) rice wine vinegar
1-1/2
tbsp (25 mL) granulated sugar
1
tbsp (15 mL) soy sauce
1
tbsp (15 mL) sesame oil
¾
tsp (4 mL) hot chili garlic sauce or to taste
1.
In small bowl, combine vinegar, sugar, soy
sauce, sesame oil and chili garlic sauce.
Cover and chill.
Makes
about 1/3 cup (75 mL).
Recipe compliments of
Ontario Greenhouse Vegetables Growers |
