how about you serve this with an extra healthy kick of infused citrus water, hmm? it’s my latest obsession. healthier than a smoothie and such a good way to stay hydrated all day.
also, yay for candy beets! they’re like fun in a bulb.[gap height=”20″]
tools: 1 julienne peeler
rice papers for spring rolls, small
1 small pack glass noodles, cooked
1 candy beet, in matchsticks or julienned
1 yellow & 1 orange carrot, in matchsticks or julienned
1/2 zucchini, in matchsticks or julienned
1 handful alfalfa sprouts
1 handful radish sprouts
1 bunch each thai basil, mint and cilantro
salad leaves, if desired
for the dip:
6 tbsp. soy sauce
1 lime, juice
sweet chili sauce
cook the rice noodles according to directions in hot water and drain, then put aside. prepare the crudités as indicated; either julienning it or cutting it into matchsticks.
take one rice paper at a time and soak it in a bowl of water briefly. lay on a humid kitchen towel and start to fill: the herbs first, then the veggies, some glass noodles and sprouts. either fold in the sides and then roll up or leave the sides “open” so that the herbs and crudité peak out. arrange on plates and serve immediately, with the pimped soy dressing and/or simply with some sweet chili sauce.
citrus infused water with thyme
1/2 orange, sliced
1/2 blood oragen, sliced
1/2 grapefruit, sliced
1 lemon, juice
1 piece (3 cm) ginger, peeled and grated
3 tbsp. maple syrup
3-4 twigs thyme or other herbs on hand
note: the citrus should be organic, if possible. clean under the hot water before slicing. put everything in a jug and stir and fill up with water. chill and serve. can be filled up several times.