Fresh Spring Rolls
We are camping full time in a tiny [email protected] teardrop so have been getting creative with our recipes!
These spring rolls are great for a warm day and a fun family activity. We make these all the time.
For how to with photos you can go to: Vietnamese Spring Rolls- Under 500 calories - Happy Camper Wives
1 cup rice noodles
10 rice wrappers
1 red bell pepper
1 cup snow peas
4 tablespoons cilantro
2 limes wedges
3 cups water
1 tsp sesame oil
2 tbsp sweet chili sauce
1 very small sliver of butter
Crack eggs in a bowl and gently break the yokes. Do not mix. Put eggs into a frying pan with butter and cook apx 3 minutes each side. Cut into stripes and set aside to cool.
Bring 1 cup of water to a boil and cook rice noodles for 3-5 or until al dente. Rinse under cold water to cool. Drain all access water then add sesame oil and mix well. Set aside to cool.
Cut red bell pepper, cucumber, and snow peas into very fine stripes.
Fill a large bowl with remaining hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place sliced vegetables, a handful of rice noodles, cilantro and egg, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end. Repeat with remaining ingredients.
Serve with sweet chili sauce and a lime wedge.
|camp cooking, spring rolls|