FEEDS: 2-6

WHAT YOU’LL NEED:

• 6 spring roll skins, Banh Trang is a common brand
• 1 grated carrot
• 1 cucumber, peeled, seeded and cut into matchstick cuts
• 1 avocado, peeled, seeded and cut into thin strips
• 1/4 lb. cooked cellophane noodles, cooled
• fresh cilantro leaves
• Satay sauce, any good bottled brand

LET'S COOK

Pour hot water into a pie plate. Completely submerge one skin at a time in the water, let it sit for about a minute, then remove to a cutting board. Dab with a paper towel to remove excess moisture.

Starting at the end closest to you, make a row from left to right of the grated carrot. Then lay slices of the cucumber, then some noodles, finally the avocado slices. Finish with leaves of cilantro, placing them dark side down.

Roll the skin, again from the end closest to you. Half way, begin to bring in the edges of the roll to make a secure package. Roll it as tight as you can, being careful to not break the delicate skin.

Cut in half and serve with Satay sauce. You can do these in advance and cover with a paper towel. But, they’re best when consumed right away.

MORE IDEAS:

Spring roll skins are usually found in the Asian section of good grocery stores. They have a long shelf life.

Experiment with fillings such as radish, thin strips of cooked chicken, shrimp or even pork. The key is cutting things in advance into thin strips.

Soba or even cooked udon noodles work well. After cooking and cooling the noodles, toss with thin strips of scallions and a couple tablespoons of soy sauce.