The actual prep time for these delicious spring rolls depends upon your choice of veggies, but when time is of the essence, ten minutes is enough. Cabbage, lettuce, avocado, tofu and sprouts are your speediest options. Carrots, peppers, cukes and herbs take a bit longer, but not much. The rest is a snap; just dip the spring roll wrapper in water for a few seconds as it softens like magic and you’re ready to fill and roll. —GreenSproutKits
rice paper wrappers (available in the Asian-foods section of most grocery stores)
Filling options (choose 3-5 for best results)
alfalfa or radish sprouts
green-leaf lettuce leaves
red or green cabbage, finely shredded
large carrot, shredded or julienned (sliced into thin strips)
cucumber, peeled, seeded and julienned
red pepper, seeded and julienned
fresh mint leaves, chopped (a blender or mini food processor is great for this)
fresh cilantro, chopped (see above)
unsalted peanuts, raw or roasted, chopped
firm tofu, plain or teriyaki-flavored, cut into 16 thin strips
avocado, seed and peel removed, cut into 16 thin strips (optional)
teriyaki sauce or Bragg's Liquid Aminos for dipping
In This Recipe
Fill a large bowl with warm water. Dip a wrapper into the warm water for just a second or two to soften, then lay it flat on a plate and get ready to wrap.
Place your choice of ingredients in a row across the center, place, leaving about 2 inches on either side of the wrap without any ingredients.
Fold the “naked” sides inward, then tightly roll the wrapper, burrito-style. Repeat with remaining ingredients. Served room temperature or chilled, with (optional) dipping sauce.
Time Saving Tip: If a stop to the market is on your agenda, visit the salad bar and stock up on precut veggies like carrots and red peppers to save the time of cutting them yourself.