1 large red bell pepper, sliced into 3″ long strips
2 medium carrots, shredded
1 large yellow bell pepper, sliced into 3″ long strips
1 bunch of asparagus, cut into 3″ pieces
1/4 head of red cabbage, thinly sliced into 3″ long shreds
1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
small bunch of cilantro, roughly chopped
3 small scallions, green part thinly sliced
12 spring roll wrappers
Sweet & Sour Orange Oolong Sauce
zest of 1 orange
1/3 cup fresh orange juice (1-2 oranges)
1 large clove garlic, crushed
1/2 cup oolong tea, strongly steeped (1 Tbsp loose tea leaves steeped in 1/2 cup water for 3-5 minutes @ 190 degrees F), strained then cooled to room temperature
3 Tbsp rice wine vinegar
3 Tbsp honey
2 tsp low-sodium soy sauce
1/2 tsp Sriracha hot sauce
few drops sesame oil
pinch red pepper flakes (optional)
1 Tbsp cornstarch
1.) Fill a medium pot with water, then bring to a full boil. Blanch the asparagus by throwing the tip portions into the boiling water for about 45 seconds. Remove the asparagus with a wire mesh sieve, then plunge into another bowl filled with ice-cold water. Blanch the non-tip asparagus sections for 1 minute in the boiling water, then remove with the sieve and also plunge into the ice-cold water. Remove all the asparagus from the cold water and place on a dish to drain off excess water. Set aside.
2.) Fill a large casserole or deep, large dish with about 1″ of warm water. Submerge 1 spring roll wrapper in the water completely, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface.
3.) Stack 2 strips of the red bell pepper, yellow bell pepper, asparagus, and avocado in the lower 1/3 section of each sheet, towards the center. Add some of the shredded cabbage and carrots on top of the stack. Scatter some chopped cilantro and sliced green onions on top of the stack to finish. Roll up spring roll and fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll. If you prefer visuals, please check out Andrea Nguyen’s instructions on how to wrap rice paper rolls. She’s one of my culinary idols, and gives very clear directions on how to do this.
4.) Repeat the rolling process for all 12 rolls, then make the Sweet & Sour Sauce by first reserving 1/4 cup of the tea and setting it aside. Add the rest of the sauce ingredients (except cornstarch) into a medium pot, then place the mixture on the stove on medium heat until it comes to a boil.
5.) Mix the cornstarch into the reserved 1/4 cup of tea to create a slurry. When the mixture reaches a full boil, turn the heat down to low and add in the slurry. While constantly stirring the mixture, wait for it to come back to a boil and cook into a translucent, glaze-looking sauce. Pour the hot Sweet & Sour Sauce into a medium bowl and serve along with the spring rolls. Enjoy!
This recipe is from Thirsty For Tea