Prep time: 1/2 hour depending on one's knife skills
Makes: about 23 rolls
Description: Cheap, Quick, Tasty, Healthy... need I say more? Oh the kids had a blast putting these together. The rice paper does rip easily, but the package has so many it didn't matter. After a few attempts it's easy to get the hang of it.
Ingredients
3/4 cup julienned carrot *
3/4 cup julienned red pepper*
1/4 cup chopped scallion
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp honey
12x 6 1/2 inch rounds of rice paper
3/4 cup spring mix salad
fresh herbs if desired
*I use a julienne peeler, you can see it in my favorite things section
Directions:
1. To make the dressing, whisk rice wine vinegar, soy, and honey together. Drizzle in sesame oil while whisking.
2. Put dressing on spring mix salad.
3. Immerse rice paper wrappers 3 at a time for about 5 seconds in a bowl of hot water. You can moisten any sections that don't become pliable with a few drops of hot water.
4. Arrange 2 Tbsp of spring mix in a horizontal line across the bottom of the rice paper. Leave a 1 inch border on the bottom edge and on each side.
5. Top salad with 3 strips of carrots, scallion, and red pepper, and herbs.
6. Roll up filling tightly in the rice paper sheet. Fold 2 sides of the sheet to completely enclose the filling.
7. Tightly cover spring rolls with saran wrap and refrigerate until just prior to serving.
8. Cut spring rolls in half with a serrated knife and serve.
Tips and Tricks
You can make these about 5-6 hours ahead of serving.
Serve with spicy peanut sauce
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