Fresh Vegetable Spring Rolls

How’s the weather where you live? Its been a little moody here in Ohio. Just this week there was frost warning at night and a day later the high was 92. In this spring weather, some days are perfect for soup and some are perfect for this spring roll recipe. I hate using the oven and stove a lot on those really hot days because it really heats up the house. This recipe is almost raw! Minimal cooking required. All you need to do is cook the rice. For this, I love my rice maker. It just sits on the counter and cooks the rice to the perfect doneness and doesn’t heat up the house. Keep this recipe up your sleeve for those hot summer days. And remember when I made Portobello Pineapple Teriyaki Burgers? The left over sauce from the burgers makes a delicious dipping sauce for these fresh spring rolls. Make both of these recipes in the same week, grill the Portobello’s outside, and you will have two delicious meals for hot weather that wont heat up your house.
PRINTABLE RECIPE
Ingredients:

• 1 C. uncooked rice (you will notice that I used black “Forbidden Rice” from Whole Foods. It is delicious, but you can use any kind of rice. I suggest some sort of short grained rice)
• Veggies cut into matchsticks (I used carrots, cucumbers, red bell pepper, snow peas, and mushrooms)
• Avocado, sliced
• spinach
• 1 package of rice spring roll wrappers
• sweet Thai chili sauce (find this in the Asian section at any grocery store)
• Dipping sauce (you can just dip these in the same sweet chili sauce that is inside the wraps or you can use my ginger teriyaki sauce found here)

Ingredients:
1. Cook the rice according to the package directions. Let it cool. Left over rice from the fridge would be great for this recipe, too.
2. Slice up your veggies. You could add what ever veggies you want to your spring rolls, but I recommend at least having carrots and cucumbers.

3. Fill a shallow dish that is big enough to fit a whole spring roll wrapper inside with water. Set up a rolling and filling assembly line. Soak one wrapper in the water for about 30 –60 minutes.


4.  Lay the wrapper on a plate. Lay down a layer of rice.

5. Add the veggies. Squirt on a drizzle of sweet Thai chili sauce on top of the veggies.

6. Roll the spring roll like a burrito. Repeat until you have the desired amount of spring rolls.  Dip in sauce and eat fresh.

Recipe by Edible Experiments