Description

It's just too hot to cook sometimes in the summer, so these spring rolls make a fantastic dinner option. They are filled with wonderful veggies and make a light, refreshing meal when sometimes it's just so hot that you just don't even feel like eating. An

Ingredients

• 1 package spring roll wrappers
• radicchio, arugula, or any leafy green
• watercress
• julienned carrots
• julienned English cucumber, with skin
• julienned scallions or green onions
• julienned radishes
• mint leaves
• cilantro leaves
• Spicy Peanut Dipping Sauce:
• 6 T. soy sauce
• 4 T. rice or cider vinegar
• 4 T. creamy peanut butter
• 1 t. brown sugar
• 1 T. sesame oil
• 1 T. grated fresh ginger
• t t. red chili flakes
• chopped roasted peanuts, for garnish

Steps

1. Clean, trim and slice all veggies.
2. Put a little warm water in the bottom of a flat dish or pie plate. Working with one rice paper wrapper at a time, soak it in the water for about 10 seconds, to soften it, but not too long or it will become fragile.
3. Place wrapper flat down and layer leafy greens down on it, leaving at least one inch all around. Making the first layer of lettuce gives the roll support, and helps it roll easier. Lay other veggies on top, in any configuration, making them thick or thin, however desired.