Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Tuesday, May 17, 2011

vegetable spring rolls

as a healthy alternative to the fried Asian egg roll, this spring roll recipe is light, crunchy and very tasty.  although i chose to make the recipe with just vegetables, this dish could be made with cook shrimp or chicken. this recipe can be made in advance and is certainly going to be a hit at your party.

mix 1/2 cup fresh bean sprouts, 1/2 cup shredded carrots, 1/4 cup water chestnuts, 3 chopped green onions and grated celery in a large mixing bowl.  this filing is very flexible and other vegetables can be used.  other options would be to add chopped mushrooms, shredded napa cabbage, chopped basil or other herbs to taste.

using packaged rice paper spring roll wrappers, dip them one by one in very warm water for about 10 seconds.  working one at a time, add the filling to the center of the wrapper and fold up into a log and then using extra water on the fingers, shape the edges into a spring roll shape. 

after 10 to 12 of these are prepared, i place them on a 1/2 sheet pan, cover with plastic wrap and refrigerate before cutting in half for serving.  for a party, serve on a bed of large leaf lettuce on a chilled platter.  any favorite Asian dipping sauce can be used as a garnish.  for an orange sauce, heat orange marmalade in a saucepan until the consistency is thin enough for dipping.  

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