Spring Rolls with Orange Dipping Sauce
1 tablespoon coconut oil
1/2 pound bean sprouts
1 bunch scallions, white and green parts, chopped
1 pepper, thinly sliced
1 cup julienned carrots
3 tablespoons soy sauce
juice of 2 oranges
1 tablespoon honey
Kosher salt and freshly ground pepper
Spring roll rice papers
Orange Dipping Sauce
In a small bowl whisk together soy sauce, freshly squeezed orange juice and honey. Use as dipping sauce for your spring rolls.
Put coconut oil in skillet and turn the heat to high. When oil is hot add bean sprouts, peppers, carrots and scallions. Season with salt and pepper, and cook, stirring occasionally until vegetables are just tender. Remove from heat and set aside.
Soak rice paper in warm water for 10-15 seconds until softened. Put the rice paper on a damp towel and place a 1/4 cup of bean mixture in the center of the rice paper. Roll, tuck and fold in the sides as you go. Repeat with the remaining ingredients.
I’ve learned a few things along the way that just might be helpful…
It is important to keep your fingers damp when working with the rice paper.
Only leave the rice paper in the water for about 10-15 seconds, and keep them on a damp towel while you are working with them.
Do. Not. Rush.
Follow these tips and your spring rolling experience should be a bit smoother.