Springtime Rolls

So I recently figured out that the Asian grocery near where I work is actually surprisingly authentic. I was so excited to explore and pick out a few new food items. For this reason there is now squid in my freezer and I finally found a place that sells some of ingredients I have been missing. In celebration of this new discovery, we made springtime rolls for dinner. So aptly nicknamed because they really aren’t traditional spring rolls.

Spring Time Rolls
Makes 4 Servings

SUPPLIES NEEDED:
Cast Iron Pan
Spatula
Knife
Cutting Board
Tablespoon
Spoon
Serving Bowls
Tea Pot
Bowl

INGREDIENTS:
Cellophane Noodles/ Bean Vermicelli
Medium Cooked Shrimp
Scallions
Garlic
Soy Sauce
Ginger
Honey
Mustard Powder
Carrot
Cucumber
Spring Roll Wrappers/Rice Paper

DIRECTIONS:
1) Heat a tea pot filled with water and then pour the hot water into a bowl.
2) Pull out two hand fulls of the bean vermicelli and soak for at least 5 minutes in the hot water.
3) Slice the carrots, scallions, and cucumber into bit size pieces or skinny long slices.
4) Dice up 3 to 4 cloves of garlic (or less if you don’t love garlic).
5) After the bean vermicelli has soaked, move it over to the cast iron pan and let it cook while moving it around over medium heat for another 5 minutes.
6) Drain and refill the bowl with more warm/hot water. 
7) Mix in one bowl 1 T of mustard powder with 1 T water. Let sit.
8) In another bowl, mix together the diced garlic, soy sauce, and ginger. I used powdered since I was out of whole. Stir in a tiny bit of honey.
9) Serve all the ingredients and sauces in bowls on the table. Dip the rice paper into the warm/hot water for a few seconds. Lay the wrapper on your plate and layer with bean vermicelli, carrots, scallions, cucumber, shrimp, and a bit of the sauce of your choice.
10) Wrap and enjoy as many as you like, and then wrap a few extra for lunch the next day.