Last weekend I got to play a Chef at the farmers market. Every Saturday, Healthy Shasta has a local chef demonstrate a healthy recipe using fresh produce from the farmer’s market.
Healthy Shasta Booth
And I got to do my very first food demo ever!
AND,
I’m on a roll. I’m doing another food demo at the Wine and Beer Festival in downtown Redding on September 18Th. If your going to be in or around Redding, be sure to get your tickets for that!!! I’m going to do Bacon Wrapped Appetizers.
It’s going to be a good time!
My pick for this demonstration was Vietnemeise Spring Rolls and a Hoisin Peanut Butter Dipping Sauce.
Stuffed with lettuce, herbs, and a variety of veggies, these were the perfect pick. You can use anything you like, zucchini, celery, sprouts, or rice noodles. I used carrots, bell peppers, and cucumbers. And I added a little spear of mango to give it just a little sweet bite. It went perfect with the dipping sauce.
I showed them how to use rice paper and how to roll them up burrito style. People were very interested in the rice paper and where I got it. You can get them at Asian markets, World Market, or larger grocery stores.
Although the weather is usually in the 90s this time of year, we had a little rain. But it didn’t put a damper on things, we were under cover and we had a great turn out!
I made up samples the day before at work. I kept them between wet sheets of paper towels in a sealed Tupperware container. I was worried they would dry out but I was lucky. They were fine and everyone loved them.
I didn’t get a good picture of the cut ones but you can see in the middle here, sort of. 
These are delicious as a lunch, an appetiser, or a healthy little snack,
More Spring Roll Recipes
Rasamalaysia’s Vietnamese Spring Rolls
Use Real Butter’s Spring Rolls
The Perfect Pantry’s Fresh Vietnamese Salad Rolls
Spring Rolls
12 sheets of Rice paper
12 fresh lettuce leaves or leafy greens
Handful of fresh herbs (basil, mint, cilantro)
Cut into matchstick size pieces.
bell pepper
carrots,
cucumbers
mango
In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
On top 1/3 side closest to you, lay lettuce on the bottom. Then place vegetables, herbs, and mango slice on bottom 1/3. Roll up spring roll about 1/3 way through, then fold in the sides and continue to roll.
Serve with dipping sauce
Hoisin Peanut Dipping Sauce Recipe
From White On Rice Couple
Recipe found at Rasamalaysia
8 oz (1 Cup) hoisin sauce (if sauce is thick, add 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 thai chili, minced (or more for desired spiciness)
Mix all ingredients together. (I used a stick blender to make a smooth sauce.)
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