Veggie Spring Rolls

Spring rolls are the light and refreshing cousin of the tortilla wrap. They're one of our favorite hot-summer-night dinners. Great for picnics and lunch too.

You can find spring roll wrappers in most grocery stores, (check the Asian section). To prepare, just follow instructions (put in hot water for a few seconds, until it's softened), and you’re ready to wrap all your favorite thinly julienned, fine-chopped, and/or shredded veggies.

Spread with mayonnaise, aoli, or guacamole, (if you wish), then sprinkle with very thinly sliced, small chopped, matchstick-cut, or shredded vegetables- carrots, cucumber, zucchini, cabbage, radish, onions, bell peppers, broccoli, herbs, whatever is on hand. Small chopped avocado, chicken, shrimp would be a good addition also. Simply roll up, tucking in sides first.

Great solo or dipped in your favorite bottled or homemade Asian sauce, such as the one below:

Asian Dipping Sauce

1/4 c. rice vinegar (or another acid like apple cider vinegar, lime juice)

1 Tbsp. honey

2 tsp. soy sauce

+optional:

1/2 tsp. sesame oil

1/2 clove minced or pressed garlic, &/or 1/4 tsp. grated fresh ginger

Pinch of red pepper flakes

Recipe created or adapted by Liz Talley, Urban Graze

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