Dishin' In Montclair with Alma Schneider

This week Alma Schneider talks with working mom Sarah Damaskos to find out how she gets her children to eat their veggies.

Watch the video and then make the spring rolls and dipping sauce. Here are the recipes:

Vietnamese Spring Rolls:

Take the 6" rice wrappers and submerge in a shallow bowl, larger than the wrapper, with enough water to cover. 

Press wrappers down for a minute or so until the wrapper is soft and pliable. 

Place wet wrapper on a paper towel lined plate and dab dry, removing all water drops. (*I recommend using two wrappers at a time because they break easily.)

When dry, place a few tablespoons of chopped vegetables such as carrots, lettuce, or cabbage in the center, a few small shrimp or a tablespoon of chopped chicken and a teaspoon of chopped peanuts in the center. 

You can add any filling you like but try to keep it soft and finely chopped so it does not break the rice wrapper.

Fold one side of wrapper over the chopped mixture and roll once. Fold in the sides and roll again until the spring roll is a complete roll.

Serve with small bowls of dipping sauce. Dip in a prepared Asian dipping sauce or prepare your own:

Homemade Peanut Dipping Sauce:

1/4 cup hoisin sauce (can get at most supermarkets)

1 tablespoon peanut butter

1 teaspoon rice vinegar

1/2 small clove garlic, minced

Optional are a few shakes of red chili pepper or a tiny squirt of hot sauce like Sriracha or Chinese Chili garlic sauce

You can make these spring rolls earlier in the day, covered with a paper towel in the fridge.