Cooking Lessons at Paula’s: Vegetable Spring Rolls

September 24th, 2013


It's the third cooking lesson at designer Paula Hermanny's home with Chef Chelsea Turner and up on the menu: healthy, vegetable spring rolls! Read on for her exclusive recipe, including a special pineapple and tamarind sauce--delicious!  


Vegetable Spring Rolls

1 cup cabbage

1 cup of carrots

1/2 cup chives (diagonally cut)

1 bell pepper

mint

basil

coriander

rice paper


Preperation:
Cut the vegetables julienne style. Then place the leaves of rice paper in a container and cover with warm water until they are flexible. Take one leaf and place a small amount of ingredients in the middle of the paper and fold the corner closest to you over the vegetables. Then fold each corner towards the middle. Continue to roll until finished.  Cut in half and serve with tamarind sauce.  Try and enjoy immediately after preparation!

Pineapple and Tamarind Sauce

3/4 cup pineapple smoothie

2 teaspoons of sugar

3-4 tablespoons of fish sauce

Mix all ingredients in a saucepan and bring to a boil. Shut down and simmer gently for 4-5 min. Strain the sauce and serve cold with spring rolls. Delicious!