Receta Fuji Apple Spring Rolls
I still get excited the morning that my CSA basket is delivered. I usually can’t wait to get into the box and see all my goodies.
This past week my basket contained lots of great produce. Among them, Fuji Apples. Crunchy and delicious.
I immediately consumed one apple. Then I realized, sheesh, I need to do more with the apples other than just eat them one by one. Although, they are a great snack all alone.
But making Fuji Apple Spring Rolls, now that’s what I call putting an apple to good use.
Fuji Apple Spring Rolls
The dipping sauce is zero PP, but if you make more than ⅛ cup please recalculate accordingly.
Author: Marlene Baird
Serves: 12
Ingredients
FOR THE SPRING ROLLS
- 6 rice paper wrappers
- 1 Fuji apple, julienned
- 1 carrot, julienned
- 6 ounces cooked chicken breast, thinly sliced
- Several Flat Leaf parsley
- 1 ounce Chinese udon noodles
- FOR THE DIPPING SAUCE
- 4 Tablespoons 0% plain Greek Yogurt, such as Fage or Chobani
- ⅛ teaspoon crushed green peppercorns
- ⅛ teaspoon coarse sea salt
- ½ orange, juiced
- 1 teaspoon chopped parsley or chives
Directions
Bring 4 cups of water to the boil and pour over the vermicelli rice noodles.
Let them soak for 5 minutes, drain, then pour over 1 teaspoon olive oil to prevent them from sticking together.
Squeeze some orange juice over the julienned apples to keep them from turning brown.
Line up all your ingredients
Fill a large pan with hot tap water and place a spring roll wrapper in the water, allowing it to soak for 30 to 45 seconds.
Lay the softened wrapper on a board and then arrange a few parsley leafs and some carrot, apple, chicken strips and rice noodles on it.
Fold two sides over the filling and roll up the wrapper from one end.
Repeat for each spring roll.
Refrigerate.
Make the sauce by combining all of the sauce ingredients into a dipping bowl.
Remove the spring rolls from the fridge. Cut them on the bias.
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You will wow anyone with these spring rolls. Serve them as an appetizer, or give them to your kids as an after school snack.
This was my first time ever, using rice paper wrappers. I need to be a better wrapper.
But, kids, I am telling you, the flavor is all there.
What other types of dipping sauces would you use?
Thanks for stopping by and have a great day.
Marlene