RECIPE: Seaworthy Spring Rolls

Published: Friday, May 1, 2020
By: Nicole Hartshorn

10 Random Facts about SPRING TIME I Bet You Never Knew

Fact #1: Starting in the 14th century, this time of year was called “springing time” and was a reference to plants “springing” from the ground. It was shortened to just “spring” in the 16th century.

Fact #2: There is a Greek Goddess of Spring named Persephone, daughter of Zeus.

Fact #3: President Hayes was the one who started having spring Easter egg hunts at the White House in 1878. Every president since has continued this event.

Fact #5: SPRING is the only word starting with the letter “S” in the English dictionary that can be said correctly with your tongue out.

Fact #6: You just tried #5.

Fact #7: You are smiling now because you realized I just made that fact up to make you look silly.

Fact #8: You skipped over fact #4.

Fact #9: Made you look!

Fact #10: I have a new springtime recipe to share with you called: SEAWORTHY SPRING ROLLS!

Cheers!
The River Gal

Seaworthy Spring Rolls

Makes 12 Rolls

Stock your galley with:

1 package of Spring Roll Wrappers (found in the international aisle at your grocery store)
1 ripe avocado
1 bag “matchstick” carrots
1 large seedless cucumber
1 bag shredded red cabbage
1 sweet red pepper
1 1/2 cups cooked white rice (or cauliflower rice)
A handful of fresh cilantro
1 jar of your favorite sweet and sour sauce (for dipping)

Instructions:

The white rice can be cooked ahead of time and set aside in a separate bowl. Wash and slice up your cucumber and sweet red pepper. I tried to keep my cuts as thin as I could and about 3-4 inches in length. Cut open your avocado and remove the seed and outer skin. Cut the avocado halves into about 12 slices. Set aside your cut veggies on a big plate or cutting board, the carrots and red cabbage are already sliced so you are good to go with them.

Now for the fun part! Working with the spring rolls can be a little tricky so make sure to follow the preparation instructions on the packaging. Basically it will say to soak the hardened wrap in warm water for 10-15 seconds until it is soft and pliable, but this may vary depending on the brand purchased. Once the wrap has softened, remove it from the warm water and gently place it on a large, flat plate or clean surface. Add sprinkles of your ingredients one by one in the middle of the wrap, starting with a tablespoon full of the rice and topping off with a sprig or 2 of the fresh cilantro.

Once you have added all your veggies, fold over the bottom and sides of the wrap then roll upward. Serve cold with your favorite sweet and sour sauce for dipping.

About the Author

Nicole Hartshorn – The River Gal – has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.

This article first appeared in the Spring Issue (Mar/Apr) 2020 of Great Lakes Scuttlebutt magazine.

tags: Recipes