Book n' Cook • Spring Rolls • EVPL Virtual Program
Since 2021, EVPL, Urban Seeds, and Legacy Taste of the Garden have partnered to present the Book n’ Cook series to promote literacy, local food, and agricultural education. Kids, and their families, have come together to share a love for cooking, learning new skills, and enjoying delicious food. This virtual cooking class series is offered for kids in grades 3-5.
Participants will prepare a dish each month to share with family and to start a dialogue about the cooking tradition in their family.
» Learn more about Book N Cook: https://bit.ly/4aCZ5h8
» Join us for our next virtual program on Saturday, August 10: https://bit.ly/3Ltkyy4
Recipe: Spring Rolls
Tools:
• Spoon
• Cutting board
• Mixing bowl
• Measuring cups
• Measuring spoons
• Small pot
• Colander
• 3-4 small bowls
Ingredients - Spring Rolls
• 4 sheets of rice paper
• 1 package rice vermicelli noodles
• 2-3 seasonal vegetables
• Handful of fresh herbs
Ingredients - Peanut Sauce
• 1/3 cup peanut creamy butter
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon sesame oil
• 2 cloves of garlic
• Juice of 1/2 lime
• 1 teaspoon crushed red pepper
• 2-3 tablespoons warm water
Preparation:
1. To prepare the rice noodles, bring a pot of water to a boil and cook until done, according to package directions. Drain and rinse with cold water then set aside. This step can be completed before watching the virtual class.
2. Wash all vegetables and then either thinly slice or julienne all produce. Mince garlic and set aside.
3. Rinse fresh herbs, remove from stems and chop larger herbs into smaller pieces.
4. To make the dipping sauce, in a small bowl whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, crushed red pepper, and minced garlic. Add in 2-3 tablespoons of warm water as needed to make a creamy and dippable sauce.
5. Set up your ingredients into an assembly line with each ingredient in a separate bowl, mise en place.
6. Fill a shallow pan that can fit the rice paper with 1/2 inch of water. When ready to assemble rolls, place one rice wrapper into water and let soak for 5-10 seconds. Lay paper on a plate or cutting board for assembly.
To assemble, leave about 1 inch of open rice paper around the edge and cover the lower third of the paper with a pinch of noodles, a few slices of each vegetable and herbs.
Like a burrito, fold the bottom up over the vegetables and roll half way, fold each
side over, and continue rolling until the seam is sealed.
Serve with dipping sauce and enjoy!
» More info about Lyles Station: http://lylesstation.org/
» More info about Urban Seeds: https://urbanseeds.org/