Last month I graduated with my degree in culinary arts from Johnson & Wales University and also started my bachelors degree in culinary nutrition with a concentration in clinical dietetics. This degree is more heavily focused in academics with a handful of culinary labs. The first one is Vegetarian Cuisine. At the beginning of the term we were given recipes for each week and everyone was assigned a different item…starch, veg, dessert, entrée, etc. However to change things up a bit our Chef said that we can use these recipes as guides (which in my opinion that is what recipes are for), and then create something from there. Which, I think is a great idea because this encourages us as students to be more creative and produce something that we have created. Instead of looking at the recipes I look at what I am assigned and go from there. I want to be able to create recipes that I can share with all of you so I haven’t been using the recipes that were provided to us. So far I have made a curry mango smoothie (this was on the legumes week – I was assigned beverage), these delicious vegetarian spring rolls (grains week – I was assigned vegetables), and this past week I made a sweet potato and pine nut risotto (fruits and nut week – I was assigned starch). These other recipes will be posted soon.
These spring rolls are pretty easy to make. You can always buy pre-cut vegetables to save you some time and you can use which ever vegetables that you like. I wanted to include as many colors as I could with what we had in the kitchen that week. I call it…eating the rainbow! The spring rolls are made with purple sticky rice instead of the traditional rice noodles. As I said I was given vegetables on grains week and we were provided with so many wonderful options of grains, but I really wanted to stick with something gluten-free so I could enjoy them as well. Plus, this purple stick rice has a beautiful color and texture to it. If you can’t find this rice you can always use the rice noodles, brown rice, forbidden black rice, etc. Be creative and keep it colorful (a great way to get your kiddos or picky eaters to eat their veggies). This is also a great recipe to make with your kids, its hands on, gets them to learn about the different vegetables out there and try new things.
Vegetarian Spring Rolls
A spring roll, loaded with an assortment of vegetables served with a sweet spicy dipping sauce.
Yield: 8 Rolls Serving Size: 2 Rolls Number of Servings: 4
Purple Sticky rice, cooked and cooled 1 ½ cups
Summer squash, julienne 1 ounce
Asparagus, julienne 1 ounce
Carrot, julienne 1 ½ ounce
Bell pepper, red, julienne 1 ½ ounce
Red cabbage, julienne 1 ½ ounce
Water, warm 6 cups
Rice Paper wrappers 8 sheets
Gluten-Free Soy Sauce, Tamari (San-J) ¼ cup
Ginger, freshly grated 2 tsp
Garlic, freshly grated 1 tsp
Agave or Honey 1 Tbs
Crushed Red Pepper Flakes ¼ tsp
Method of Preparation:
1. Gather all ingredients and equipment.
2. Cook rice according to package and set aside to cool.
3. Wash all vegetables, peel carrot, and wash again.
4. Julienne all vegetables and set aside in small bowls.
5. In a large bowl, add the warm water.
6. Soak each sheet of rice paper in the water until it becomes pliable, about 30-45 seconds.
7. Remove rice paper wrapper from water, and gently squeeze off any additional water.
8. Lay rice paper wrapper flat on a large cutting board or damp tea towel.
9. In the center of the wrapper add 3 tablespoons of rice, and equal portions of squash, asparagus, carrot, bell pepper, and red cabbage.
10. Fold down the top end of the wrapper over the center tightly, fold in each of the sides over the center (should look similar to an envelope), and roll up tightly. Set aside and repeat with the seven remaining wrappers and remaining rice and vegetables.
11. To prepare the dipping sauce combine the soy sauce (tamari), ginger, garlic, agave or honey, and crushed red pepper flakes in a small bowl.
12. Stir well to combine and serve along-side the spring rolls.
13. To serve, cut each roll on a bias and serve alongside the dipping sauce.