LEAFSPRING ROLLS

Get it? Leafspring, like the rear suspension in my van? 😉

Fresh, crunchy and easy, spring rolls are a go-to when my fridge is filled with random veggie scraps and just I don’t feel like cooking. Grab some rice paper, channel your inner burrito rolling ninja skills and remember… the secret is the SAUCE.

Thanks, Mom, for showing me how to be a spring roll master.

Ingredients:

Use any or all of the following!

• Rice paper wrappers – find these at most grocery stores or asian markets
• Crunchy bits: – think bell pepper, cucumber, asparagus, carrots, radishes, crushed peanuts, etc.
• Leafy bits – think fresh herbs such as mint, basil, or cilantro
• Fruity bits – for sweetness! think apple, mango, papaya, pear
• Meaty bits – shrimp, leftover chicken or fish
• Spicy bits – minced fresh ginger or hot peppers

Peanut Dipping Sauce:

• Peanut Butter
• Soy Sauce
• Rice Wine Vinegar
• Sesame Oil
• Fresh minced ginger & garlic – enough to fill a shot glass
• Chili Oil (optional, if you like heat!)

Directions:

1. Prepare ALL fruits & veggies by cutting them into thin strips
2. Fill a large pan with water & soak rice paper for 10 seconds
3. Remove from water, lay paper out on a flat surface and spoon on a fist-sized pile of fillings
4. Roll… FAST! Like a burrito! You only have a few seconds until the paper becomes too sticky to handle

Be patient with yourself, more often than not the first one completely falls apart 🙂

For peanut sauce:

Combine peanut butter with a splash of all other sauces and ginger/garlic. Taste and adjust as necessary.