Spring Salad Rolls

Crocuses, 20 degrees forecast, and no windshield defrosting - spring is here or, at least, near. 

If you take a stroll at any local farm market, spring is most definitely here. The beginnings of delicious veggies are on the menu - shoots! Pea shoots! Kale shoots! Excellent power packed greens that are quite versatile to use. We often blend them up into a pesto, but tonight, we were in the mood for something light and fresh. Salad rolls. 

​Enjoy!

Enjoy these tasty rolls as a main, a side, or an appetizer. They pair well with a BBQ dish or a rice dish. We often have them as a side with Pad Thai noodles. I've included a few variations for sauces that we make fresh to go with them to dip. Yummers.

Spring Salad Rolls
Total Time: 20 minutes

Ingredients:
Rice Paper & a bowl of warm water
Salad filling: shredded cabbage and carrot, pea shoots, thinly sliced peppers, etc.  (anything raw, really. Cucumber, tomato, lettuce, greens, anything!) (But even, you could cook things up, too, I love cooked broccoli or asparagus in there, too, sometimes)
​
Spicy Dressing:
-2 tbsp oil (olive or sesame are our favourites)
-1 tbsp vinegar (white or rice are our favourites)
-1 tbsp maple syrup
-1 tbsp water
-1 tsp each chilli powder, garlic powder, ginger, powder
-1/4 tsp cayenne pepper or hot pepper flakes
-dash sea salt/pepper
Sweet Dressing:
-2 tbsp oil (olive or sesame are our favourites)
-1 tbsp vinegar (white or rice are our favourites)
-1 tbsp maple syrup
-1 tbsp coconut aminos or soy sauce
-1 tsp each garlic, ginger powder
-dash sea salt/pepper
Nutty Dressing:
-2 tbsp nut or seed butter (peanut butter or sesame seed butter are our favourites)
-1 tbsp vinegar (white or rice are our favourites)
-1 tbsp maple syrup
-1 tbsp water
-t tsp garlic, ginger
-1/4 tsp hot pepper flakes
-dash sea salt/pepper

*Optional: Mix up sauce as is by whisking or shaking in a jar until combined. Or, if you like a thicker sauce, add in 1 tsp. of corn starch and water, and heat over medium heat, story constantly, until it starts to thicken. Remove from heat and serve as dipping sauce. It will stick to the rice paper better this way. 

What to do:

1) Submerge one sheet of rice paper in warm water with fingertips.

2) In about 30-60 seconds, it should turn soft and pliable. Remove from water and lay on dry towel. Add salad filling to the middle of the wet paper.

3) When the paper becomes sticky, about 30 seconds after laying on the towel, roll one edge around the salad filling, fold in the sides, and roll up until sealed. Place on a plate, uncovered. Continue with the rest of your rolls (We usually eat 2-4 rolls each!), careful not to let them touch once rolled on the plate or they will stick together. 

4) Store in fridge, wrapped separately in an airtight package. 

5) For Dressing, mix up as is in a bowl by whisking or in a sealed jar by shaking. See note about wanting a thicker sauce* above.