They’re called “spring rolls” for a reason, right? Because this beautiful fusion of salad and wrap combines the very best of spring — greens and berries and goat cheese and fresh herbs. I have often folded together 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, an eater needs variety. So I sat down one day and dreamt of all the flavors that might sing if wrapped together in one mouthful. These arugula strawberry creations were the result. Have some spring onions or sprouts or pecans or walnuts to add to the mix? By all means, toss them on top. This is a let your garden and your palate be your guide kind of guide.
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 (or other greens) in the center of the wrapper.
- Top with arugula, then add a slight smear of goat cheese. Then stack a row of strawberries. Place 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.