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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Far East Cauliflower Bowls

Far East Cauliflower Bowls
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Servings
4
Servings
4
Far East Cauliflower Bowls
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat a large sauté pan over medium-high heat
  2. Add the oil
  3. Add the broccoli, carrots, and green beans. Sauté 1 minute
  4. Add the cauliflower Sauté until just warmed through
  5. Pour soy sauce on and toss to coat
  6. Scoop onto a plate
  7. Sprinkle with extra sesame seeds
  8. Enjoy!
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Summer Soba Noodles

Adapted from Farmer Nick’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

Summer Soba Noodles
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Servings
4-6
Servings
4-6
Summer Soba Noodles
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Servings
4-6
Servings
4-6
Ingredients
DRESSING
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Instructions
  1. In a mixing bowl, whisk all dressing ingredients together, adjusting nut butter to your desired consistency. Set aside
  2. Prepare soba noodles per package directions, drain, and set aside. Reserve ½ cup soba water
  3. Remove base of lemongrass to separate from leaves, remove any dry or tough outer layers
  4. Heat skillet on medium heat then add the 1 tbsp olive oil
  5. Add lemongrass, ginger, and sweet peppers until fragrant
  6. Add okra and zucchini to skillet with remaining olive oil and cook until tender
  7. Save eggplant for last 3 minutes, as too much cook time could cause eggplant to soak up olive oil
  8. Remove the pieces of lemongrass and discard
  9. Remove from heat, add soba noodles and water to pan then toss with the dressing
  10. Garnish with scallions & Enjoy!
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Sesame Carrots

A recipe from our VegOut! Ambassador The Informal Grub

Sesame Carrots
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Sesame Carrots
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
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Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
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Green Confetti “Pancakes”

Created by Chef Ryan Pera for the Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ program at NQ Henderson Elementary School.

Green Confetti Pancakes
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Green Confetti Pancakes
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare
  1. Prepare your mise en place.
  2. Preheat the oven to 200°F.
  3. Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
  4. Finely dice the green leafy vegetables
  5. Divide the vegetables into 6 equal portions
  6. Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
  1. Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
  2. Brush ¼ teaspoon sesame oil onto the round of dough. Sprinkle a pinch of salt onto the round of dough Then spread the oil and salt around with your fingers to completely coat the round.
  3. Sprinkle one portion of the vegetables onto the round. Lightly press the vegetables into the dough with your fingers.
  4. Fold the round in half and then fold in half again. Roll into a ball with your hands.
  5. Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
  6. Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
  1. Place a medium non-stick pan over medium heat. Spray with cooking spray.
  2. Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
  3. Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
  4. Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
  5. Enjoy!
Recipe Notes

Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.

Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.

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