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
- 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
- Heat large bowl of water. Dip one brown rice wrapper into hot water. Hold it there for 10 seconds.
- Set damp wrapper onto cold, dry, flat surface. Add row of lettuce in the center of the wrapper.
- Top with arugula, then a slight smear of goat cheese. Then stack a row of strawberries. Add 2-3 mint leaves on top.
- 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.
- 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.
- Refrigerate until time to eat. Garnish with more mint. Serve with Balsamic Vinaigrette as a dipping sauce.