Fresh Vegetable Spring Rolls

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.

Fresh Vegetable Spring Rolls
Fresh Vegetable Spring Rolls
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Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
Servings
4-6 servings
Servings
4-6 servings
Fresh Vegetable Spring Rolls
Fresh Vegetable Spring Rolls
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Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Spring Rolls
Dipping Sauce
Servings: servings
Units:
Instructions
Spring Rolls
  1. Wash all your greens, vegetables and herbs. Set aside to dry.
  2. Boil water and cook rice vermicelli noodles, which should be the thinnest you can find, per instructions on the bag. Rinse noodles under cold water once finished.
  3. Dip dry rice paper into a bath of warm water and make sure the entire surface is well soaked, gently patting the water on the surface where necessary. Place one edge of the rice paper on the edge of a plate and let it sit for 30 seconds until it is translucent.
  4. Place one leafy green toward the edge of the rice paper. Layer in this order: a small handful of noodles, carrots, a sliver or two of scallions, herbs and top with a slice of cucumber.
  5. To fold the spring roll: use one hand to press down the noodles and greens and fold over the rice paper rolling and tucking it secure the ingredients. Then fold over the rice paper on both sides of the tuck and gently roll.
  6. Tip: Don’t overfill the rice paper, especially if you’re using a more delicate variety. If it does break, you can always place that roll onto another rice paper.
Dipping Sauce
  1. Heat olive oil and sesame oil over medium-low heat and add garlic. Sautee until a golden yellow.
  2. Add sunflower butter and gently stir to mix with oil and garlic.
  3. Stir in hoisin to blend with sunflower butter mixture
  4. This sauce can be served with a thicker consistency of mayo or mustard. But if you want to serve it with a more saucy consistency, similar to gravy, you can thin it out with some heated vegetable broth or lukewarm water
Recipe Notes

Savor the perfect balance of crisp vegetables and aromatic herbs in these vibrant spring rolls, complemented by a rich creamy sunflower dipping sauce for a refreshing meal any time of day.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.

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Roasted Radish and Herby Tahini Sauce

Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Ingredients
Radish Ingredients
Sauce Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
  3. In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
  4. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
  5. Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
  6. Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes

Use the sauce to make a slaw out of shredded radish, carrots and cabbage.

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Creamed Swiss Chard With Bacon

Recipe adapted from thespruceeats.com

Creamed Swiss Chard With Bacon
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Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Creamed Swiss Chard With Bacon
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Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Ingredients
Servings: servings
Units:
Instructions
  1. Gather the ingredients.
  2. Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
  3. Steam or boil the stems for about 5 minutes.
  4. Then add chard and cook until wilted, about 4 minutes longer.
  5. Drain well, squeezing out excess moisture if necessary.
  6. In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
  7. Add onion and garlic and cook until onion is tender.
  8. Stir in the cooked drained chard and the reserved bacon; set aside.
  9. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
  10. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
  11. Add about 1/2 of the sauce to the chard, stirring to blend.
  12. Stir in more or all of the remaining sauce mixture, as desired.
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