Lisa: Fresh Spring Rolls

In advance of the hottest day of the year tomorrow, I offer one more cook-free meal option.  I avoided making these at home for a long time because I thought they were complicated; in fact they are simple to make.The filling can be adjusted to include any vegetables you have on hand, or in your garden, like my peas and lettuce. Other fillings could include bean sprouts, rice noodles or any leftover grain.

Dipping Sauce:

1/2 t. chili paste

1t. sesame oil

2T. sodium-reduced tamari

2T. rice vinegar

Stir dipping ingredients together in a small bowl.


1/2 can sliced water chestnuts

1 carrot, grated

1 c. shredded purple cabbage

1 c. shredded napa cabbage

1/2 c. fresh (or thawed frozen) peas

1 c. shredded lettuce

rice paper wrappers (approximately 8)

Mix vegetables in a large bowl with about one-third of the dipping sauce. Fill a very large bowl with water. Dip a rice paper wrapper in the large bowl of water, completely submerging it for about 10 seconds. Lay the wrapper on a clean dish towel on the counter. Put about 2 heaping tablespoons of the filling on the bottom third of the wrapper. Bring the bottom of the wrapper up over the filling. Then bring each side over the filling, one at a time, and finish rolling to the top of the wrapper to make a package. Continue with the other wrappers, one at a time, until there is no filling left. Rolls could be prepared an hour or two in advance and stored, covered, in the fridge until needed. Serve with the dipping sauce.