The glass noodles are a great option for anyone gluten free and the radish is good for digestion. I use crushed walnuts instead of peanuts and almond butter instead of peanut butter to give the rolls a healthier boost.
The spring rolls don't have to be vegetarian; add in chicken, shrimp or other protein as desired. I also like to add in a little chopped chili pepper for spice. Or try adding arugula to get your greens in. See what I mean about the versatility?
If you have been hesitant to try making spring rolls in the past, I'm here to tell you it's not hard. Plus, you can still eat your mistakes if they fall apart! That is Fat and Happy cooking right there.
Fat and Happy Food Blog Tips and Techniques: Adjust the hoisin sauce to your preference, you may like more hoisin and less nut butter- just taste and adjust.
Heat a teapot of water. Set the noodles in a heat proof bowl and cover with water. Let the noodles soak until they become translucent, rinse in cold water.
In the meantime, shred the carrot. Cut the radish into a matchsticks. Chop the cilantro, mint and walnuts.
Mix the almond butter, hoisin sauce and vinegar together, adding in hot water to help soften the nut butter and to help reach desired consistency.
Add warm water to a shallow container large enough to fit the wrapper sheets. Place the sheet in the water to soften, this should take just a few seconds. Remove the sheet from water, lay on the counter and add a scoop of each filling- glass noodles, radish, carrot, watercress, cilantro, mint and walnuts..Squeeze a lime wedge over the fillings.
Rolling help: Lay the sheet so that you are looking at a diamond shape. Fill the top, center third of the wrapper sheet. Fold in the edges and roll up. Cut in half and serve with the hoisin almond dipping sauce and optional Sriracha sauce.