Spring rolls look all fancy, but the truth is, they’re easy-peasy. If you. keep a package of the rice paper on hand, you can always whip some up for a light spring snack. Fill them with almost any raw, slivered, grated, or peeled vegetable; peas, carrots, winter squash, avocado, sprouts, and microgreens. Tofu is a nice addition, too, or bits of lime, or chopped peanuts, or crystalized ginger….oh dear, we are getting hungry.
The sauce is what really makes this super delicious. Sometimes I like to dip a roll in the sauce, and sometimes the sauce gets drizzled over the top. Sometimes (and this is crazy now!) sometimes I put some inside the roll, too.
So this recipe is really all about the sauce, which, although simple, has more ingredients than most spring rolls. It’s probiotic (thank you, miso!) and green (thank you, cilantro!) and peanutty and gingery and I’d be surprised if you won’t find more ways to use it than with these rolls. It’s lovely as a dip for fresh veg, or as a topping for rice dishes, for instance. Here’s the place to start, though.
Top the veggies with a tablespoon of the sauce if desired.
Fold the two edges of the rice sheet over the ends of the filling.
Working from the bottom, wrap the lower edge of the rice sheet over the filling, and tuck it in, so that the filling is held firmly in the rice paper. Then, roll the tube over and over until you reach the end of the sheet, as though you were rolling a big, vegetable filled…cigar. The stretchy rice paper sticks to itself.
Make as many rolls as you would like to eat or have ingredients for! This is a fun activity to involve the whole family or a group of guests in.
Arrange the rolls on a platter and dip ‘em in the sauce.
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