Strawberry Spring Rolls Rice noodles Strawberries Macadamia nuts Round rice paper Bean sprouts Feta cheese Spinach Dried cranberries Add the rice noodles to a pot of boiling water and cook until soft. Drain and set aside to cool. In the meantime, thinly slice strawberries into 4 pieces each, and crush the macadamia nuts by chopping with a knife or running through a food processor. Dip half of the rice paper in a bowl of warm water and rotate through the water until it becomes soft. Place the softened rice paper on a flat surface and work quickly, as it will stick. Place cooked rice noodles on the bottom third of the rice paper. Top the noodles with bean sprouts and feta cheese. Above the noodles, near the center of the rice paper, place 4 strawberry slices. Top with a few pieces of spinach, dried cranberries and crushed macadamia nuts. Begin making the roll: Slowly peel the rice paper up roll away from you. Fold in the sides as you go. Cover with a wet cloth to keep the spring rolls moist before serving. Blackened Sea Bass Spring Rolls Portobello mushroom Red bell pepper 3 garlic cloves Extra virgin olive oil Rice noodles 1 pound black sea bass Tony Chachere’s Seasoning Lemon juice Cucumber Carrot Round rice paper Bean sprouts Spinach Sun-dried tomatoes Chop up the Portobello mushroom, red bell pepper and garlic cloves. Place in a skillet with a little olive oil and saute until soft, then set aside to cool. Add the rice noodles to a pot of boiling water and cook until …

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