This recipe is a continuation of yesterday’s post… aka. my version of cooking once and eating 3 times. Adding some slight variations each time. These spring rolls are what you make with your leftover noodles when you have barely any left. A little goes a long way to filling these things up.
Cook a few mushrooms, slice an avocado, and add some herbs or greens. I would usually make a peanut sauce for dipping but there’s no need for that here because peanut-y goodness is already in the noodles. Serve with some ponzu or light soy sauce and enjoy.
- leftover peanut noodles
- vietnamese rice spring roll wrappers
- basil & mint
- avocado slices
- ponzu for dipping (or 1/2 soy sauce, 1/2 rice vinegar)
- Cook the mushrooms by heating a skillet to medium. Add a little bit of oil, then the mushrooms. Cook until browned and soft. Remove from heat, add a little soy sauce, and let them cool to room temp.
- Wrap ingredients in spring roll rice wrappers. 1. One at a time, dip rice papers into warm water for 5 seconds. 2. Remove and place on a clean towel. 3. Place ingredients in the center (horizontally), wrap & tuck the sides, then the bottom flap, and then carefully tuck and roll until closed. Serve with ponzu for dipping.
I like these wrappers. You can find them at whole foods or any asian market.
this post was originally created for Refinery 29