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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Black Eyed Pea Collard Wraps

Developed for Recipe for Success by Chef Michelle Wallace

Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Ingredients
Collard Green Wrap
Black Eyed Pea Hummus
Creamy Herb Dressing
Servings:
Units:
Instructions
Prepare the Black-Eyed Pea Hummus
  1. Drain and rinse the black-eyed peas
  2. Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
  3. Adjust seasonings to taste
Make the Creamy Herb Dressing
  1. Finely chop all fresh herbs (dill, chives, tarragon, parsley)
  2. Mince Garlic
  3. Mix Greek yogurt and buttermilk in a bowl
  4. Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
  5. Season with salt, pepper, and crushed red pepper if desired
  6. Whisk until well combined
Prepare the Vegetables
  1. Julienne the carrots
  2. Shred the red cabbage
  3. Thinly slice the leeks or green onions
  4. Dice sweet potato or squash, toss with honey and spices, then roast until tender
  5. Thinly slice radishes
Blanch the Collard Greens
  1. Bring a large pot of salted water to boil
  2. Blanch collard leaves for 30 seconds until bright green and slightly tender
  3. Immediately transfer to an ice bath
  4. Pat leaves dry with paper towels
Assemble the Wraps
  1. Lay each collard leaf flat, removing any thick stems if needed
  2. Spread black-eyed pea hummus down the center
  3. Layer vegetables on top
  4. Drizzle with herb dressing
  5. Fold in sides and roll up tightly like a burrito
Recipe Notes

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

Black Eyed Pea Collard Wraps
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Vintage Veggie Sandwich

Vintage Veggie Sandwich
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Head back to school with this kid-pleasing sandwich in the lunchbox!
Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Vintage Veggie Sandwich
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Head back to school with this kid-pleasing sandwich in the lunchbox!
Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Spread hummus on one side of each slice of bread,
  2. Working with two slices of bread, evenly sprinkle raisins over hummus,
  3. Add layer of grated carrot and spinach,
  4. Top with remaining two slices of bread.
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Kerala Coconut Noodles with Green Beans & Butternut Squash

Recipe created by Chef Anita Jaisinghani of Pondicheri

Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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Chinese Cabbage Stir Fry

Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl.
  2. Combine the soy sauce and wine or sherry in another small bowl.
  3. Heat a flat-bottomed wok or a skillet over high heat.
  4. Swirl in the oil, add the garlic, ginger, pepper flakes and star anise
  5. Stir-fry for a few seconds until fragrant, then add the cabbage, carrots, sugar snap peas, and scallions
  6. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture.
  7. Cover and cook over high heat for one minute until just wilted.
  8. Uncover and stir-fry for another 30 seconds, then stir in the cilantro and remove from the heat.
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