Spring Rolls make a wonderful light meal or snack. Although rice paper isn’t raw, it is very light and makes a great transitional dish. The rolling process is a little intimidating at first but you quickly get the hang of it. Serve the Spring Rolls with Ginger Dipping Sauce or Peanut Sauce.
- Rice paper sheets
- Lettuce leaves, torn into hand size pieces
- Julienned yellow, orange and/or red bell pepper
- Julienned cucumber
- Julienned carrot
- Julienned green onion
- Snowpeas or snap peas
- Avocado strips
1. Immerse one sheet of rice paper in a large shallow dish of warm water for a few seconds to soften it up. (You don’t want to oversoak it, as it will be hard to work with.) Gently transfer to a clean surface.
2. Working quickly, place a lettuce leaf on the bottom half of the soaked rice paper, folding or tearing to fit, and leaving a 1-inch border along the edges. Top with 2 or 3 pieces of each vegetable, finishing off with a small handful of sprouts. Don’t overfill the wraps, as you’ll have difficulty rolling them!
3. Pressing down on the filling with your fingers to tighten the roll, fold the bottom end of the sheet (side nearest you) over the vegetables. Fold in the sides, and continue to roll up.
4. Transfer to a plate. If you are not planning on serving the Spring Rolls right away, cover them with plastic wrap to avoid the rice paper drying up. The rolls can stay covered in the refrigerator for several hours.