What we like best about these is their to-go factor and their versatility. They are healthy, easy to make, and easy to bring to work or school or a picnic. You don’t have to follow the recipe ingredients for inside the wrap–you can vary them to your liking or whatever you have on hand. Use different sauces to put inside and to dip them in, depending on your mood or cravings.
8-inch round spring roll wrapper (rice paper–found in Asian section of markets or in an Asian themed market)
½ c 5-minute peanut sauce, dark sauce, light sauce, or hummus.
1 carrot, julienned
1 cucumber, seeded and julienned
1 avocado, thinly sliced
Romaine lettuce, kale leaves, spinach or collard greens, sliced into strips
1 small daikon radish, julienned
Sprouts
Firm tofu, sliced into 4-inch strips
Soy sauce, tamari or ponzu sauce for dipping
- Fill a large bowl with luke-warm (bowl should be large enough to dip the wrappers).
- Have all your ingredients prepared and easily accessible to grab as you assemble your rolls. Prepare the rolls on a large plate or cutting board.
- Dip a wrapper in the water, making sure to get all surfaces wet. It will get softer as you work.
- Lay the wrapper on the plate or cutting board.
- Spread your chosen sauce in the middle of the wrapper.
- Put a few slices of each vegetable in the middle of the wrapper until the stack is about 2-inches tall.
- Take one end of the wrapper and fold it over the stack of vegetables, tucking the edge underneath the vegetable pile.
- Fold the left and right side in over the pile and roll the stack, incorporating the remaining wrapper.
- Store in an airtight container for up to two days.
