Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using!

1. Rice Sticks:

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Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook!

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2. Rice Paper Wrappers: The egg roll wrapper’s chewier, rice cousin.

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If you haven’t guessed – I made Fresh Spring Rolls for dinner!

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The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious!

First we start with zee fillings:

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  • Cucumber
  • Carrots
  • Green onion
  • Extra firm tofu (pressed, cut into strips and tossed with some dipping sauce)
  • Rice sticks
  • Avocado
  • Basil

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I laid them out next to a clean, dry plate and another plate which I flooded with warm water.

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I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? On the contrary – the fresh spring rolls you get at a restaurant are thin, delicate and chewy. At any rate, I pressed on.

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After I dunked the wrapper in warm water for 10 seconds, I laid it out on my dry plate and added the toppings.

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Magically, as the wrapper laid on the plate, it went from hard, to soft! Yes! I continued to wrap the roll similar to an eggroll – like this – except I rolled them as tight as I could. I thought the wrapper might rip, but it didn’t. Impenetrable, I’m telling you.

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Just like that, I had a fresh spring roll! I was slightly shocked, as it was so much easier than I thought! It was loose, but TASTY!!!!

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I put the petal to the metal on the next ones, wrapping them super snug.

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And it was good!!

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SO good! Seriously – I am in LOVE with these things!

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Chewy wrapper, fun noodles, creamy avocado and hearty tofu.

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Plus you’ve got a nice crunch from the cucumber, carrots & green onion. Amazing texture combos goin’ on!

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I served my rolls (and tossed my tofu) with a quick & easy dipping sauce:

Peanut Dipping Sauce

2 Tablespoons Rice Vinegar

2 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons peanut butter

1 Tablespoon hot water

1 teaspoon chili garlic paste

2 Tablespoons chopped peanuts

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It was, dare I say, perfect? This whole dish was! Who knew making fresh spring rolls at home was so easy. I can’t wait to make these again! :D

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Have a great night!

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What are some foods you were scared to eat or cook with for the first time?

Do you usually order appetizers when you’re out at restaurants? How about dessert?

I was pretty petrified to cook tofu for the first time. Now I can’t live without it!!! And nah, I usually just go for the entree!