G's Spot: Vegetable Spring Rolls

Vegetable Spring Rolls


¼ cup crumbled goat cheese

Small spaghetti squash (you will only need ½)

3 small baby zucchini, julienned

10 Vietnamese spring roll wrappers

2 Tbsp. olive oil

1 tsp. cumin

½ tsp. garlic powder

½ Tbsp. rice wine

Salt and pepper to taste

Mise en Place:

1) Cut spaghetti squash in half; take out stringy inside and all seeds. Put ½ away. (You can wrap it in plastic wrap and store in the refrigerator for a few days before preparing.) Brush the other ½ with olive oil, cumin, salt, and pepper. Roast at 400 degrees for about 40-60 minutes. Shred and chill.

2) Sauté the julienned zucchini with a little olive oil. Chill, then add rice wine.

3) If you have never used Vietnamese spring roll wrappers, it’s simple. It may take a few tries to get the hang of it. Put some water in a shallow bowl. Place a wrapper in the water for about 30 seconds to a minute. You want to soften the wrappers to perfect rolling consistency. As you do more, you’ll be able to tell how long it takes for them to soften up to the working consistency you want. If you let them get too soft, they will rip; too hard and they can’t be worked with. Keep in mind they will continue to soften as you fill and roll them.

4) When you are ready to roll the wrappers, be sure to season the zucchini and squash with salt and pepper.

5) Place a softened wrapper on a flat surface. Spread a tablespoon of the zucchini down the length of the wrapper.  Sprinkle a little of the goat cheese on top of the zucchini.  Spread a tablespoon of the spaghetti squash on top of the mixture.

6) Begin by rolling the back of the wrapper over the filling.

7) Fold in the edges.

8) Continue rolling.

9. Enjoy!

No comments: