Loma Linda Choplet Summer Spring Rolls
Turn off your ovens this summer and enjoy these fresh and delicious summer spring rolls made with bright and colorful vegetables, rice noodles and Loma Linda’s protein rich Choplets! Serve with our recommended peanut dipping sauce for a burst of Vietnamese inspired flavors.
4
1 can Loma Linda Choplets
10-12 Rice paper sheets
Veggies of your choice, cut thin and lengthwise (we used purple cabbage, zucchini, cucumbers, red bell peppers)
Handful of fresh coriander, roughly chopped
1 cup rice noodles
1 tsp Black sesame seeds
1 tsp sesame oil
Salt to taste
2 tbsp smooth peanut butter
1 tbsp sambal oelek
1 tbsp brown sugar
1 tbsp light soy sauce
1 tsp lemon juice
1 tbsp sesame oil
2-2 tbsp warm water
Mix all the ingredients for the spicy peanut dipping sauce together. The sauce is ready.
In a skillet, heat 1 tsp sesame oil and roast the choplet pieces on both sides till light golden in color. Remove and cool down completely. Once cool, chop the Choplets into fingers and keep aside.
Next, cook the rice noodles in a big pot of boiling water for 5-7 minutes (till at al-dente). Drain off the boiling water and toss the cooked rice noodles in some cold water to stop the cooking. Add in the left over sesame oil, salt to taste and black sesame seeds. The rice noodles are ready.
For assembling the summer rolls, place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Starting with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
Layer all the ingredients in the center of the rice paper in a horizontal line. Using two sides of the rice paper, fold it towards the center. Now, roll the rice paper to neatly pack all the ingredients within the rice paper and roll into a roll. Repeat the last two steps for making all the rolls.
To serve, cut each roll into halve (just before serving) and serve along with the peanut dipping sauce.