An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.
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!
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!
Wash all your greens, vegetables and herbs. Set aside to dry.
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.
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.
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.
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.
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
Heat olive oil and sesame oil over medium-low heat and add garlic. Sautee until a golden yellow.
Add sunflower butter and gently stir to mix with oil and garlic.
Stir in hoisin to blend with sunflower butter mixture
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.
From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Prepare a large pot of water and bring to a simmer. Add enough salt to make it "salty like the sea."
While water is heating, prepare an ice bath in a large bowl.
Blanch all green vegetables (kale, carrot/radish tops, basil, and parsley) in the simmering water for approximately 45 seconds.
Immediately transfer blanched greens to the ice bath to stop the cooking process.
Remove greens from ice bath and squeeze out excess water thoroughly.
Transfer squeezed greens to a high-powered blender or food processor.
Begin blending the greens while slowly streaming in olive oil until you achieve a smooth consistency. Remember that the lemon juice will thin the mixture further.
In a separate bowl, combine the filtered lemon juice, salt, and coriander.
Add the blended pesto to the bowl with the lemon juice mixture.
Mix thoroughly until well combined.
Taste and adjust seasonings if necessary.
Recipe Notes
Carrot Top and Kale Pesto
Transform kitchen scraps into culinary gold with this vibrant Carrot Top + Kale Pesto. Nutrient-rich, zero-waste, and bursting with fresh flavor.
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
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
Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
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
In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
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.
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.
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.
Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse 2 to 3 ties to combine.
In a medium bowl, whisk the eggs and olive oil until well blended. Pour egg mixture into the bowl of the food processor. Pulse 10 times or so to blend the egg mixture and flour together. Steadily process the mixture for a few seconds at the end if needed. If the mixture is too dry, sprinkle water in while pulsing a few more times.
Turn the mixture out onto a well-floured surface. Knead to bring together and smooth the dough out. Place the dough in a bowl with a cloth bowl cover and let rest for at least 30 minutes or tightly wrap the dough in plastic wrap and place in the fridge for up to 1 to 2 days.
Roasted Carrot Puree
Adjust oven racks so that one is on the top third level and the other is on the bottom third level. Preheat the oven to 400 degrees F.
Cut the carrots in half lengthwise and divide between two sheet pans. Drizzle the oil over the carrots and sprinkle with salt, and pepper. Toss well and arrange the carrots on each pan into one layer.
Place the carrots in the oven and roast for 25 to 30 minutes, until tender and starting to brown.
Remove the carrots from the oven and set aside to cool. Once cool, transfer the carrots into the bowl of a food processor fitted with a metal blade. Add the goat cheese and blend until smooth.
Purée can be stored in an airtight container in the fridge until ready to use as a filling. It can be stored in the fridge for up to 4 days or frozen for future use. Place in fridge overnight to thaw filling if you freeze it.
For Ravioli
Make an egg wash by beating the egg in a small bowl with 1 tablespoon of water. Set aside.
Working with 1/4 at a time, roll the pasta to desired thickness, then cut the pasta sheets into 4 ½-inch strips about 12-inches long.
Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Using a pastry brush or basting brush, brush the egg wash around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutting wheel, cut out the ravioli and place on a well floured sheet pan. Toss the ravioli to lightly coat in flour to avoid sticking. Repeat with the remaining pasta and filling.
Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon or spider, transfer to a colander set over a bowl. While hot, toss the drained ravioli with sauce that it will be served in. Be sure the sauce is warmed.
