This twist on my favorite spring rolls was inspired by a “Glass Noodle Stir-Fry” from the July edition of Food & Wine. I went from rice noodles to zucchini noodles in spring roll wrappers. They were great…the rest of dinner? Not so much.
The taster and I went to an Asian Market one night after work (complete with Wasabi peas, Nori wrappers and lychee fruit) along with some Chinese broccoli (my Chinese take-out favorite) and some calamari rings….neither of which I was very pleased with. But hey, the store was great and you never know what you are going to find!
Zucchini noodles and other veggies – stir-frying away
1 Tbsp olive oil
2 Tbsp sesame oil
2 Tbsp rice vinegar
Squirt of sriracha
1/4 cup green onion, sliced
1/2 cup carrots, chopped
1 pepper, sliced
2 1/2 cup zucchini noodles
1 cup napa cabbage, shredded
Heat olive oil in a pan and add veggies (cabbage at the very end). Add the sesame oil, rice vinegar and sriracha and stir-fry until veggies are heated through. Add a pile of veggies to the rice paper, top with cilantro and roll!
Finished version…definitely want to make some more of these rolls- YUM!
Here is the not so great broccoli – it just needed a little something something – it was a little on the bitter side.
The squid? I had about one piece and was finished…it may have been better if we had sliced it into thinner rings, but I was not a fan.
Next time I’ll just stick with the spring rolls 😉