Before the last of the strawberries disappear from the farmers’ market for the year, I made light and refreshing spring rolls. Sure, the calendar says fall but it still feels like summer around here in California.
And instead of white, it’s brown rice spring roll wrappers. They’re from a local company, Star Anise Foods. I happened upon them one day at a nearby Whole Foods (they’re also available on Amazon if you can’t find them near you). I had no idea there was even such a thing.
They have more of a nuttier taste and are slightly chewier than their white rice counterparts. Pricier too at $3.79 but I like the ingredients list of just brown rice, cassava, water, organic green tea and salt. The company also makes brown rice pho noodles which I’m excited to try next.
Strawberry Spring Rolls with Brown Rice Paper Wrappers
Makes 4 rolls
4 medium-sized fresh strawberries, sliced
2 heads baby romaine lettuce, shredded
1 small carrot, julienned
Several slices of baked tofu (optional)
Handful of fresh bean sprouts
Fresh mint, chiffonade
Fresh basil, chiffonade
Fresh cilantro, chopped
4 brown rice paper sheets
Chili garlic sauce
Fill a large bowl with cold water and dip one rice paper sheet into the water for a few seconds or so. Place the rice paper sheet on a flat work surface.
In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place seam side down on a serving plate. If you’re making more than a few rolls, cover with a damp towel to keep from drying out while you’re working.
For the dipping sauce, combine a spoonful of the hoisin sauce with a bit of the chili garlic sauce to desired spiciness. Thin with a little water if the sauce appears to be too thick.
Slice each roll in half and serve immediately with the dipping sauce.
This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.