Arugula Strawberry Spring Rolls

Arugula Strawberry Spring Rolls

I began making spring rolls years ago when my garden was giving me more lettuce than my family could possibly devour. Spring rolls turned out to be a lovely way to shake up the everyday salad. My go-to recipe has always been these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, they are an easy, make-ahead lunch or a light, on-the-go dinner. But for a recent class at the Roanoke Co-op, I decided to see what else I might fill a spring roll with. This recipe was a class favorite. Hope you’ll ooh and ahh as much as my participants did!

Makes 12 spring rolls

Ingredients

  • 12 brown rice wrappers, medium sized (about 8-9 inches or 22 centimeters)
  • 4 cups lettuce, spinach or other green, torn or chopped into bite-sized pieces
  • 4 cups arugula, washed and chopped into bite-sized pieces
  • 4 oz. plain chèvre (Curtin’s Dairy is my favorite), softened
  • 2 pints ripe strawberries, washed, hulled and sliced
  • fresh mint leaves

Instructions

  1. Heat large bowl of water. Dip one brown rice wrapper into hot water. Hold it there for 10 seconds.
  2. Set damp wrapper onto cold, dry, flat surface. Add row of lettuce in the center of the wrapper.
  3. Top with arugula, then a slight smear of goat cheese. Then stack a row of strawberries. Add 2-3 mint leaves on top.
  4. Fold top of wrapper down. Then fold bottom of wrapper up (about an inch). Then roll from the left, tucking and rolling until the spring roll is closed.
  5. Set onto serving dish. Repeat until all ingredients are gone. Make sure not to let spring rolls touch on serving plate as they will tear.
  6. Refrigerate until time to eat. Garnish with more mint. Serve with Balsamic Vinaigrette as a dipping sauce.

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