Spring rolls with Miso-Kale Pesto
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If you like fresh spring rolls but crave something vegetarian and lighter than the traditional peanut sauce, then you will love this recipe. This may seem a bit busy but it is well worth the effort. This recipe is adapted from Hetty McKinnon.
MAKES: 12 Servings
PREP/COOK TIME: 45 minutes
INGREDIENTS
12 asparagus spears, cut in half
3 ounces snow peas
1 teaspoon toasted sesame oil
12 (8-inch) rice paper rounds
3.5 ounces mung bean vermicelli
12 romaine lettuce leaves
1 avocado, cut into thin wedges
mint leaves
cilantro leaves
1/2 cup basil leaves, plus more for rolls
1 teaspoon sea salt, divided
3.5 ounces Lacinato kale leaves, stemmed
1 lemon, zested and juiced
2 garlic cloves
1/3 cup toasted pumpkin seeds
2 tablespoons white miso
1/2 cup extra-virgin olive oil
1/2 teaspoon freshly cracked black pepper
DIRECTIONS
For the miso-kale pesto, bring a large pot of well salted water to a boil. Add the kale leaves and cook for 30 to 60 seconds, just until they are wilted and bright green. Remove from the water with tongs(keep the water for the other veggies and vermicelli), place in a colander and rinse with cold water. Drain and squeeze out excess water. Roughly chopped the kale leaves and place in a food processor.
Add ½ cup basil, garlic and pumpkin seeds and process into a paste. Add the miso, then slowly drizzle in the olive oil, lemon juice and zest and water while blending to combine. Season with half the salt and the pepper. Set aside.
Bring the pot of water back to a boil and drop in the asparagus and snow peas and cook for one minute or until bright green. Remove with tongs (reserving the water for the vermicelli) and place in a colander, then run under cold water to completely cool. Dry on paper towels or a clean kitchen towel.
Add the vermicelli to the boiling water and cook for 1 to 2 minutes until completely transparent. Drain and rinse under cold water. Drizzle with the sesame oil and season with a pinch of salt. Set aside.
To assemble the spring rolls, take a deep plate or pie pan that is larger than the rice paper rounds and pour in some lukewarm tap water. Working with one wrap at a time, dunk the rice paper into the water and allow to soak for 30 to 60 seconds to soften. Do not let the paper get too soft or it will break when rolling. When softened, lay it out on a flat cutting board and assemble your wrap filling. Starting at the edge of the rice paper closest to you (and leaving enough room to begin the rolling process), layer a piece of lettuce, followed by a small handful of vermicelli, an asparagus spear, a few snow peas, and avocado slices and a few basil, mint and cilantro leaves.
To roll, pull the edge closest to you over the filling-pulling tight to keep everything in place. Fold over once, then fold in the sides and continue to roll until you have a nice, tightly bound roll. Set the roll on a plate and cover with a damp towel to keep moist. Continue to roll the rest of the dozen rolls, keeping them under the damp towel.
To serve, cut the rolls in half and serve with the miso-kale pesto. Serve immediately.
