Spring Rolls with Spicy Honey Mustard Dipping Sauce
Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Herbs, Lunch, Meat, Nuts, Quick and Easy, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian
Today, I was inspired to try something new. Something I’ve never attempted before.
Spring Rolls.
What a fun idea!
I felt like I was playing as I cut the avocado and veggies into matchsticks.
And then as I whisked the dip and the emulsion came together, I knew I was on to something. Because honey and mustard compliment each other so well, lemon adds a bright note, and Sriracha brings the spice.
I just followed the instructions on the back of the rice paper package, which instructed me to soak the paper in warm water for 5 seconds (if your package says something different, by all means, follow those instructions).
A few long sticks (or many short sticks, depending on the type of radish used) are added to the center of the paper.
Then the paper is folded in half, keeping the sticks in the center.
Sides are folded in towards each other, then it’s all rolled up.
I don’t know if this is how an expert would make these. But, it’s how I did it, and they worked just fine.
After rolling, slice in half on a bias (because it looks fancy).
You could totally switch up the dip, if you have a favorite Asian dip to use. You could just dip in wasabi and soy sauce too. You could also play with the contents of the rolls. I think that the following would be wonderful additions (maybe not all at the same time though):
– cucumber
– cilantro
– green onions
– bean sprouts
– sugar snap peas
– napa cabbage
– sesame seeds
– almonds
– tofu
– fried tempeh
– salmon
– shrimp
– crab
Obviously, the seafood would make these not vegan. Also, I’d cook any meat I was planning to use as I prefer it that way. If you don’t, and know how to safely prepare sashimi, then go for it.
I served these raw. I liked the crisp veggies in the sticky rice paper with the sweet and spicy dip. But, maybe next time I will try cooking the filling (not the avocado though) and then pan frying for a minute or two. Could be fun. Hmmm… maybe tomorrow.
Happy Eating!
Ingredients
- Dip: 2 T lemon juice
- 2 T dijon mustard
- 1 T plus 1 t honey
- 1 to 1 1/2 t Sriracha (or your favorite hot sauce)
- 2 t soy sauce
- to taste salt
- 3 T olive oil
- Rolls: 1 small ripe but firm avocado, julienned/cut into 4" matchsticks
- 1/2 carrot, julienned/cut into 4" matchsticks
- 2 celery ribs, julienned/cut into 4" matchsticks
- 4 small radishes, julienned/cut into 1"-4" matchsticks
- (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
- 10-15 pieces of rice paper
- warm water
Instructions
- Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
- Follow rice paper package's instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
- Serve with sauce for dipping.
