Mastronardi
P roduce
Mastronardi Produce in 2003 celebrated its 50th year of
growing the safest and finest-quality greenhouse vegetables.
Use Sunset brand peppers, seedless cucumbers and
Campari tomatoes to make these delicious treats.
Sunset Greenhouse
Cucumber Spring Rolls with
Asian Dipping Sauce
2 Sunset Greenhouse*
cucumbers, unpeeled,
cut in 80 4-inch-long
matchstick pieces
3 carrots, cut in 40 4-inch-
long matchstick pieces
2 Sunset sweet red peppers,
cut in 40 4-inch-long
matchstick pieces
Fresh cilantro leaves
Fresh chives, blanched
for 1 minute
3 tablespoons
rice wine vinegar
11/2tablespoons sugar
1 tablespoon soy sauce
1 tablespoon toasted
sesame oil
3/4teaspoon or more
hot chili-garlic sauce
10 81/2-inch
rice-paper rounds
1. ASIAN DIPPING SAUCE: Combine vinegar,
sugar, soy sauce, sesame oil and chili-garlic sauce
in a small bowl. Cover and chill. Taste and
adjust seasonings. Makes about 1/3 cup.
2. Quickly dip rice papers in a shallow dish of
warm water one at a time, letting excess water
drain off. Place in a single layer between damp
tea towels; let stand for 10 minutes.
3. For each spring roll, place 8 cucumber, 4 carrot
and 4 red pepper sticks on the bottom third of
rice paper, 1 inch from edge. Roll up rice paper
tightly just far enough to enclose filling. Top
with cilantro leaves, then fold two sides of rice
paper over cilantro and continue rolling up.
4. Cut rolls in half diagonally. Tie each piece with
chives. Cover and chill rolls for up to 4 hours
before serving. Serve with Asian Dipping Sauce.
Makes 20 pieces.
*Brands may vary by region; substitute a similar product.
Sunset Campari Tomato Spuntini
1 teaspoon parsley flakes 24 crisp wheat crackers
1 teaspoon sesame seeds or round melba toast
1/ 1 2 cup olive oil /4 cup grated
Romano cheese
1/2garlic clove, crushed
12 black olives,
12SunsetCampari* halvedandpitted
tomatoes, sliced
1. Combine parsley, sesame seeds, olive oil and
garlic in a small bowl.
2. Lightly toss tomatoes with dressing. Cover
each cracker with sliced tomato; sprinkle with
cheese and top with an olive half.
3. Broil for 1 minute, or until cheese has melted.
Makes 24 hors d’oeuvres.
*Brands may vary by region; substitute a similar product.
