Posted 07/13/2023

In Appetizers, Blog, Gluten-Free, Main Dishes, Recipes, Vegan

Revisiting my TV appearance for making a fabulous, easy recipe for spring rolls. Perfect for a hot day or year round appetizer.

July 12, 2020 (Chicopee, MA, Mass Appeal TV, Channel 22, NBC affiliate) – The Organic Gourmet, Leslie Cerier from LeslieCerier.com shows us how to make colorful, healthy spring rolls with forbidden rice noodles, local organic veggies and herbs.

Colorful carrots, black ramen noodles, sliced avocado and garden fresh herbs makes for a beautiful and satisfying appetizer. Serve with peanut sauce for a special gluten-free, vegan lunch for 2.

Serves 2 for lunch or 6 for appetizer

2- 2.8 Ounce packages Organic Lotus Foods Forbidden Rice Ramen Noodles

1 cup grated carrots

1 thinnly sliced avocado

1/2 cup fresh cilantro leaves

1/3 cup fresh mint leaves

8 8-inch, spring roll rice paper wrappers

Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring rolls.

To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time, to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel. In the middle of the rice paper, add some carrots leaving about an inch on the right and left sides. Then sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you). Repeat with the rest of the carrots, noodles, herbs and avocado. Serve immediately with peanut sauce and/or tamari.

Leslie developed this recipe for Lotus Foods