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Wednesday, August 5, 2015

Grilled Asparagus and Chili-Orange Spring Rolls



I thought this recipe seemed really interesting, I recently started incorporating spring rolls into more recipes. I wouldn't have thought to incorporate grilled ingredients inside a spring roll and this recipe is a lot different than most grilling recipes.

Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette;Grilled Brussels Sprouts; Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese; Thai Citrus Tofu Kebob; Grilled Cabbage Wedges with Spicy Lime Dressing; Portabella Peach Sliders.

Recipe slightly adapted from Naturally Ella.

Ingredients:
-1/2 pound asparagus
-1 teaspoon olive oil
-3-4 handfuls spinach
-6-10 rice paper wrappers
Chili Orange Sauce
-2 tablespoons fresh squeezed orange juice
-1 tablespoon oil
-2 teaspoons honey
-pinch red chili flakes

Toss the asparagus with olive oil and place on grill (it will help if you use a vegetable grilling pan so that the asparagus doesn't fall through). Cook until the asparagus is lightly charred and soft. Remove from grill and let cool slightly. Slice asparagus into strips and slice strips in half, horizontally, to fit into spring rolls.

Combine orange juice, walnut oil, honey, and pinch of red chili flakes for the sauce. 

Set up a rolling station with grilled asparagus, rice papers and a dish of hot water larger enough to hold the spring rolls.

Soak the rice paper for 15-20 seconds and then create your spring rolls by add the asparagus and spinach to the center. Roll, tuck, and fold in sides as you go. Continue until all of the ingredients are used, serve with the chili-orange sauce.



The sauce was good, a nice amount of heat/sweetness. It was a little difficult to eat the asparagus, because of how fibrous it is, I wish that I had cut it smaller. Overall the taste was good though and it was fun to make a non-traditional grilled food. 

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