COOK ALONG WITH CHEF HARRY SCHWARTZ
THREE COURSE MEAL WITH CHEF HARRY
FRESH SUMMER ROLES
4 ounces dried cellophane noodles (also called bean thread noodle)
1/2 tablespoon Seasoned Rice Vinegar
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 cup toasted sesame seeds
8 (10-inch) rice paper (spring roll) wrappers
24 fresh large Italian basil leaves1 cup micro greens
1 cup seedless cucumber, cut into thin strips
1 medium carrot, peeled and grated
Break the noodle bundles in half inside a plastic bag. Place the hot water in a heatproof bowl and add the noodles. Let soak until tender,
about 10 minutes (check the package for recommended soaking time).
Drain the noodles and transfer them back to the now empty bowl and add the rice vinegar, soy sauce, sesame oil and sesame seeds and toss to
combine; set aside. Bring about 4 cups of water to a simmer in a 12 inch sauce pan. Remove from heat to hot pad. Immerse 1 wrapper in the
water until it softens, about 10 seconds. Flip and soak another 2 seconds.
Place on parchment paper and place 1/8 of the, rice noodles, basil leaves, cucumber and carotin a log in the roll. Fold over top and ends
and roll up like an egg roll. Repeat to create 8 rolls. Serve with dipping sauces of choice.