Spicy Cucumber Rolls
by Leslie Myers
- 1 large cucumber
- 2 small radishes
- 1/2 red bell pepper, julienned
- handful of chives, snipped to 2-inch length
- 1/4 cup pea shoots
- 1 avocado, peeled, pitted, and thinly sliced
- 1 tsp. salt
- 1/2 Tbsp. rice vinegar
- 1 tsp. chopped garlic
- 1/2 tsp. red pepper flakes
- 1/2 Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 1 package of spring roll rice wrappers
Begin by making a spicy cucumber salad by slicing the cucumber and radishes into thin slices. Place in a bowl and add salt. Set for one hour. Rinse thoroughly with cold water and add vinegar, soy, sesame oil, garlic and red pepper flakes. Set in the fridge for three hours.
Reserve the marinating liquid to use as a dipping sauce later on.
To construct the spring rolls, first warm 1-2 inches of water in a skillet enough to soften the wrappers (water does not need to be hot). Once your wrapper is soft and pliable, move it to a large work surface and flatten. Layer avocado, cucumber salad, bell pepper, chives and pea shoots.
Gently fold the top and bottom of the wrapper over the cucumber salad mixture, followed by the sides of the wrapper. Serve immediately with the dipping sauce. If making ahead of time, store rolls wrapped in paper towels to maximize freshness.
Yield: 6 servings