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BFC Recipes: Spring Rolls PDF Print E-mail

Spring rolls
by Molly Herrmann, Co+op Recipes

1 package spring roll wrappers
1 pound tofu or leftover cooked meat
2 cups cooked rice or wild rice
3 cups assorted veggies, such as:
kale, shredded cooked or raw
spinach, cooked or raw
carrots, shredded or thinly sliced
cucumbers, seeded and thinly sliced
kohlrabi, peeled and thinly sliced
or shredded cabbage, shredded
cooked or raw
green onions, thinly sliced
red peppers
chopped cilantro

1. Place all filling ingredients in separate bowls or on large baking sheet.
2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
4. Serve with your choice of dipping sauce!