Spring Rolls, Udon Noodles, & Tamari Roasted Almonds

I was recently inspired by a photo posted by my friend Ann on facebook featuring udon noodles and spring rolls. As my mouth watered, I wondered why I had not yet attempted spring rolls. They are a little intimidating, especially when your only experience is from ordering them at Chinese and Thai restaurants.

Never fear! They are not very difficult and rice paper is incredibly inexpensive!

The rice paper will come dry in the package. To rehydrate, fill a large bowl or dish with water and add a piece of rice paper. When it softens and goes limp, remove the paper, add your filling, tuck in two ends, and roll. That's it! My first few were not very pretty, but that didn't effect the taste. ;)

Spring Rolls: napa cabbage, spinach, carrot, green onion, sesame seeds and red pepper flakes
For a dipping sauce, we used a pre-made hoisin sauce.

Udon Noodles: mirin (a new favorite!), brown rice vinegar, tamari, and sesame oil
After cooking the noodles according to package directions, I added the other ingredients to taste. Top with sesame seeds and green onions.

Roasted Almonds: tamari, chili powder, ginger, and sesame oil (enough to coat almonds)
Coat almonds by mixing all ingredients by hand. Place coated almonds in a single layer on a cookie sheet and roast for about 10 min. at 350 F.