CELERY SPRING ROLLS
WITH PEANUT SAUCE
Chinese celery is much thinner and has a bolder flavor than the traditional celery found at the grocery store. It has an abundance of leaves that resemble Italian parsley. Growing Chinese celery isn’t difficult, but it’s best to start with a seed planted in trays. Once growth has started, transplant to the garden. It needs full sun and should be planted when the risk of frost has passed. Chinese celery is rarely eaten raw since its intense flavor can overpower other spices. Store your celery in the crisper drawer in the refrigerator and don’t fret if it becomes limp after a few days — this is common and can be easily reversed with a quick soak in ice water.
Ingredients:
Peanut sauce:
½ cup smooth peanut butter
2 tablespoons lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon freshly grated ginger (about 1-inch piece)
1½ teaspoons lemongrass chili paste or chili paste
2 tablespoons water, as needed
Spring rolls:
8 spring-roll rice papers
¼ cup fresh cilantro, leaves torn
¼ cup fresh mint leaves, torn
¼ cup fresh basil, torn
½ cup Chinese celery leaves, torn
4–6 stalks of Chinese celery, thinly sliced diagonally, leaves reserved for
garnish 1 cucumber, thinly sliced
¼ head of purple cabbage, thinly sliced
1 carrot, thinly sliced diagonally
1 red bell pepper, thinly sliced
½ cup unsalted peanuts, roasted and chopped
Method:
1. Peanut sauce: In a small bowl, add all sauce ingredients, except water, and whisk until smooth. Add water as needed for consistency. Set aside.
2. Spring rolls: Arrange a mixture of cilantro, mint, basil and celery leaves on each wrapper. Add a portion of celery stalk, cucumbers, cabbage, carrots and bell peppers on the lower third of the wrapper, leaving about 1-inch of space on the sides. Fold the bottom of the wrapper over the veggies, then fold the uncovered sides inward and roll up the wrapper as tightly as possible. Repeat with remaining ingredients. Serve with a portion of peanut sauce.