Veggie Spring Rolls

May 2013 from Parents magazine

Veggie Spring Rolls
Veggie Spring Rolls

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

16

16

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

16

servings

Ingredients

  • 16

    8-in round rice papers (found in the Asian section of supermarkets)

  • 1

    cup shredded lettuce

  • 1/2

    cup pea pods

  • 1/2

    cup sliced radishes

  • 1

    cup cooked white rice

  • 1/2

    medium cucumber, peeled and cut into thin 3-in. strips

  • 1/4

    cup reduced-sodium tamari sauce

  • 1

    tsp finely shredded lemon peel

  • 2 to 3

    Tbsp fresh lemon juice

  • 1

    Tbs fresh chives

  • 1

    tsp ground ginger or 1 Tbs minced fresh ginger

  • 1

    tsp rice vinegar

  • 1

    tsp honey

  • 1/2

    lb shrimp

  • cilantro to taste

Directions

1. Place warm water in a shallow dish. Working with one at a time, dip rice paper into the warm water and let it soften 30 seconds. carefully remove it from the water, allowing excess water to drip off. Lay flat on a clean work surface. 2. Place 1 Tbs each lettuce, pea pods, radishes, shrimp, cilantro and rice and a few cucumber strips on the bottom center of the wrap. To roll, fold the bottom of the rice paper up over the filling ingredients. Then fold the left and right sides over and gently but tightly roll the wrap upward until all the wrapper is around the filling. 3. To make dip, whisk remaining ingredients vigorously. Store leftover dip and wraps chilled for up to 24 hours, but don't stack the wraps because they may stick together.

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