Pati's way thru life: Spring Ahead -Spring Rolls Recipe

This past Sunday, March 10th was

                                                    Time for a change - Spring Foward.
                                                        Set your clocks an hour ahead....
      Ugh...we lose an hour SLEEP :(

The first day of Spring is next week , March 20th

What makes me think of Spring ...

Easter The word "Easter" is named after Eastre, the Anglo-Saxon goddess of spring. One of my favorite Holidays to celebrate with family.

Spring flowers -Tulips, Begonia,Gardenias,Geranium, Impatiens,Lilacs,Marigolds,Peony,Pansies,Petunia,Daisy, & Lily.
Allergies-Ughhhh (Sinus headaches)
Bumble Bees.
Spring Cleaning -Organizing my closets : Putting away the layers of cozy winter clothes(Here in Fla just means Sweaters & Boots & Scarves) and bringing out the cool & light clothing ...Spring dresses, skirt outfits & short sleeved shirts.
Decorating with fresh flower arrangements, eggs, bunnies, and other springy decor.
Gardening -Adding new herbs to my garden and potting 2 more fruits plants.
Be outdoors-Exercise : Go Biking, Take a walk in the park. Have a Cookout -Go to the Beach-Read a good book by the pool.
Baseball-Spring Training (Mainly for my husband)Go Rays!
Later sunsets.
New 2013 fashion Spring colors

Today I'm using Fresh flavors of Spring .....

I decided to make some Healthy Spring Rolls .

(With the help of my Sous chef-My husband, Rick)

They are great as a light springtime appetizer or I made mine pretty large & filling for a main meal.

INGREDIENTS:

1 package large dried rice wrappers (also called "rice paper")
1 bag of rice sticks ( rice vermicelli)
1 pound of cooked shrimp( deveined and cut in half)
1 Japanese daikon radish,grated
1/2 julienne cut fresh sweet basil
1 large cucumber, sliced into matchstick-like pieces
1 carrot,or a small bag of matchstick-like pieces
1 avocado -sliced
1 lime -cut into wedges
Dipping sauce of choice

Fill a large bowl half full of hot water or I'm using a pan of hot water .

Bring a medium saucepan of water to boil.

Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain then set aside.

Prepare all the ingredients to place in the spring rolls .

Grating & cutting veggies.

Teamwork

My husband is cutting the Cucumber.

Cucumbers are done.

I grated the Japanese daikon radish

Short cut - We bought matchstick cut carrots.

Set veggies aside.

Julienne cut the fresh basil(from my herb garden)

Slice the avocado.

Cut lime into wedges.

Slice the shrimp in half lengthwise.

Set up your assembly line .

Dip one wrapper into the hot water for 1 second to soften.

Lay wrapper flat on a clean surface.

In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, carrots, radish and avocado, & a squeeze of lime with leaving about 1/2 inch uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.

Ready to stuff,tuck & roll ......

Rice sticks & carrots to start off

then I add the radish

then cucumber

then avacado

then 2 pcs of cooked shrimp

Sprinkle basil on top ...

Fresh squeeze of lime ...

Roller up........

One down about 10 more to go.......

                                            Note : Leftover Spring Rolls-
                               Cover the spring rolls with a damp paper towel,
then wrap well in plastic wrap then place in a container, and refrigerate .

Serve rolled spring rolls with dipping sauce of choice.

We are using a Teriyaki dipping sauce.

                                                                   I also like some Heat ...

                                                              Sriracha hot chili sauce

You got the crunch from the carrots,cucumber & radish with the creamy avocado and the fresh taste from the basil and the chewy texture of the wrapper & noodles ....