Oh how I have a thing for spring rolls! These are a new obsession in my house and are easy enough for my boys to make. Because they’re served cold it’s a perfect summer meal and easy to pack and take with you. Rice paper rolls are found in the Asian aisle of select grocers. (I purchased these brown rice paper rolls from Whole Foods.)
What a fun way to get those veggies in!
Raw Vegetable Spring Rolls
makes 8 rolls
2 C. shredded zucchini & carrots
1 1/2 Tb. Soyaki sauce (or use Teriyaki sauce)
8 rice paper sheets
~1 C. pea shoots (alternatively you could use mung bean sprouts)
1 avocado, thinly sliced
1 C. shredded seaweed pieces*
1. Soak the rice paper one at a time in a large shallow bowl filled with warm water. Meanwhile, pour Soyaki sauce (found at Trader Joe’s) over the shredded zucchini and carrots, tossing to coat.
2. Place a clean kitchen towel on a flat surface. Remove the rice paper from the water and place carefully onto the kitchen towel, smoothing out flat.
3. Place 1 heaping tablespoon of shredded zucchini and carrots onto the bottom middle part of the rice paper. Top with a small handful of pea shoots, broken in half once, thinly sliced avocado and sprinkle with seaweed.
4. To Roll: starting at the bottom, fold the paper over the toppings, then tuck in one side, roll a bit more and tuck in the other side. Then finish rolling and gently tucking along as you go. The rice paper is a bit fragile but more forgiving then you’d think. Repeat the process.
Serve with peanut sauce, sweet chile sauce or soy sauce (or tamari/nama shoyu).
*For the seaweed, we used gimme crumbles, a new line of seaweed snacks that my family loves!
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