02/07/2025
MALIBU SEASIDE CHEF SPRING ROLLS:
· ½ pack Asian-style rice noodles
· 1 pack spring roll wrappers
· 1 pack edible flowers (sourced here from Gourmet Sweet Botanicals)
· 1½ cups carrots, julienned
· 2 red or orange bell peppers, julienned
· 1½ cups butternut squash, boiled until tender and julienned
· 1 bunch each of fresh basil, cilantro and mint, stems removed
Step 1
Bring a large pot of water to a boil. Add rice noodles to cook for 2 to 3 minutes. Drain rice noodles and pour cold water over to cool.
Step 2
In a medium bowl, mix carrots, bell peppers and butternut squash.
Step 3
Fill a large bowl with warm water. Dip 1 wrapper for a few seconds and lay flat on a wooden board. (Two wrappers can be used if they break easily.) On the center of wrapper, place edible flowers first, then continue with a handful of rice noodles, vegetable and squash mix, and herbs.
Step 4
Fold uncovered sides towards the center of wrapper, then roll gently from one end to the other until sealed snugly. Rolls can be kept whole, cut into pieces like sushi, or cut in half diagonally.
DIPPING SAUCE
INGREDIENTS
· 1 10-ounce bottle of your preferred sweet chili sauce
· 1 bunch each fresh basil, cilantro and mint, stems removed
PREPARATION
Blend sauce and herbs in a blender until herbs are in small bits. Serve beside spring rolls.
ENJOY
Chef Gina
