Spring rolls are a great snack or light meal and are an opportunity to use up leftover veggies that you have in your fridge!
1 package spring roll wrappers
1 pound tofu or leftover cooked meat
2 cups cooked rice or wild rice
3 cups assorted veggies, such as:
- kale, shredded cooked or raw
- spinach, cooked or raw
- carrots, shredded or thinly sliced
- cucumbers, seeded and thinly sliced
- kohlrabi, peeled and thinly sliced or shredded
- cabbage, shredded cooked or raw
- green onions, thinly sliced
- red peppers, thinly sliced
- cilantro, chopped
- snow peas
1. Place all filling ingredients in separate bowls or on large baking sheet
2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of the baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on the bottom third of the wrapper closest to you. Roll the bottom of the wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
4. Serve with a dipping sauce of your choice such as peanut sauce!
Shared with permission from welcometothetable.coop.
Yield: 6 servings