With Cool Foods' pinto bean bacon, rice paper wraps, and avocado oil, take your Beet Pastrami Salad and transform them into Fried Spring Rolls.
Ingredients:
- Thistle's Beet Pastrami Salad with Pastrami Spiced Lentils
- 5 rice paper wraps
- Cool Foods Veggie Bacon (the amount you add is up to you - we suggest that you don't skimp on these!)
- avocado oil, enough to fill up your frying pan to 1/2 inch (we strongly recommend avocado for the lightness and flavor of the oil)
Instructions:
Set aside the salad dressing and seed toppings for later use.
Using a dinner plate, pour water into the plate creating a shallow pool of water. Submerge a single sheet of rice paper in the water for a few seconds and then remove, placing the rice paper on a clean cutting board. The water will help soften the rice paper (the paper is quite hard at first). Let the rice paper sit for a few moments allowing the moisture to set into the paper. You will know when it is ready to wrap your ingredients when it goes from being sturdy to being very soft.
Fill your rice paper with the salad ingredients as well as the Cool Foods Veggie Bacon Bits. Layer the ingredients or you can apply them to the roll in any way you please! Make sure to place the filling about 3 inches from the bottom edge of the paper, this creates plenty of space to start the roll once you have added your filling.
Pull the excess paper over your filling to start the roll, pressing the rice paper together which will stick to itself making the rest of the roll easier to complete.
Fold in both sides of the paper and continue the rolling process making sure you roll it as tight as possible leaving as little air left inside as you can.
Once your rolls are prepped, place on a plate and chill in the fridge for an hour. This helps the rice paper dry and the roll gain structure before frying.
When ready to fry, using a metal bottom frying pan, pour ¾ of an inch of Avocado Oil and heat to 350 degrees. (if you do not have a thermometer you can drop in a piece of greens or a small piece of rice paper and if it starts to fry you are good to go!)
Gently place each roll into the oil frying for 2-3 min on each side. Once done, remove your rolls from the oil using a slatted spoon to allow excess oil to drain off. Set your rolls on a place lined with paper towels to allow to dry. (for extra crispy - double fry. After your rolls dry on the paper towel, re fry them just before serving.)
Once you remove your rolls from their final fry, sprinkle them with your seeds, place your dressing in a dipping bowl, plate your rolls and serve!
With Cool Foods' pinto bean bacon, rice paper wraps, and avocado oil, take your Beet Pastrami Salad and transform them into Fried Spring Rolls.
Ingredients:
- Thistle's Beet Pastrami Salad with Pastrami Spiced Lentils
- 5 rice paper wraps
- Cool Foods Veggie Bacon (the amount you add is up to you - we suggest that you don't skimp on these!)
- avocado oil, enough to fill up your frying pan to 1/2 inch (we strongly recommend avocado for the lightness and flavor of the oil)
Instructions:
Set aside the salad dressing and seed toppings for later use.
Using a dinner plate, pour water into the plate creating a shallow pool of water. Submerge a single sheet of rice paper in the water for a few seconds and then remove, placing the rice paper on a clean cutting board. The water will help soften the rice paper (the paper is quite hard at first). Let the rice paper sit for a few moments allowing the moisture to set into the paper. You will know when it is ready to wrap your ingredients when it goes from being sturdy to being very soft.
Fill your rice paper with the salad ingredients as well as the Cool Foods Veggie Bacon Bits. Layer the ingredients or you can apply them to the roll in any way you please! Make sure to place the filling about 3 inches from the bottom edge of the paper, this creates plenty of space to start the roll once you have added your filling.
Pull the excess paper over your filling to start the roll, pressing the rice paper together which will stick to itself making the rest of the roll easier to complete.
Fold in both sides of the paper and continue the rolling process making sure you roll it as tight as possible leaving as little air left inside as you can.
Once your rolls are prepped, place on a plate and chill in the fridge for an hour. This helps the rice paper dry and the roll gain structure before frying.
When ready to fry, using a metal bottom frying pan, pour ¾ of an inch of Avocado Oil and heat to 350 degrees. (if you do not have a thermometer you can drop in a piece of greens or a small piece of rice paper and if it starts to fry you are good to go!)
Gently place each roll into the oil frying for 2-3 min on each side. Once done, remove your rolls from the oil using a slatted spoon to allow excess oil to drain off. Set your rolls on a place lined with paper towels to allow to dry. (for extra crispy - double fry. After your rolls dry on the paper towel, re fry them just before serving.)
Once you remove your rolls from their final fry, sprinkle them with your seeds, place your dressing in a dipping bowl, plate your rolls and serve!
Spinach Artichoke Dip Recipe
Raspberry Clear Mind Iced Tea
Juice Hack: Watermelon Berry Creamsicles
Strawberry-Rhubarb Crumble Recipe
