One of our guests this Shabbos was vegetarian, so I made a batch of spring rolls and hoisin sauce to go with them. They were an instant hit with everyone, not only our vegetarian friend! Here is the recipe.
It’s summer, and I am making spring rolls. On the other hand, it’s always summer in South Florida, so what’s the difference? On the third hand, first spring vegetables wrapped in thin pastry dough and fried were traditionally served in China on the first day of the Spring Festival, hence the name. On the fourth hand, I don’t want to wrap vegetables in pastry dough and fry them, I want to find a healthier option, like rice paper. On the fifth hand, rice paper spring rolls are Vietnamese and Thai, rather than Chinese. That’s it, ran out of hands. Wait, how many hands do I have?
Anyway, I found kosher rice paper, I have a bunch of fresh vegetables, and I am making spring rolls, baked, not fried.
Every spring roll I’ve ever found on my plate had the two mandatory ingredients, cabbage and carrots. After that, it’s free for…
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