For the filling, use garden-fresh ingredients on hand, firm vegetables cut finely to matchstick size, (like cucumbers, shoots or sprouts, avocado, green onion) and add herbs and salad greens. Roll in rice paper wraps and dip.
Dipping Sauce:
- 1-1/2 Tbsp fresh lime juice
- 1 Tbsp rice vinegar
- 1-1/2 tsp tamari or soy sauce (reduced sodium)
- 1 scallion, green part only, thinly sliced
- 1/2 tsp maple syrup
- 1/4 tsp red pepper flakes
- 1 tsp water
Rolls:
- 8 rice paper (spring roll) wrappers
- 1-1/2 cups baby greens
- 1 avocado, sliced
- 1 scallion, cut into 4-inch matchsticks
- 1/4 pineapple, peeled and cut into 4-inch matchsticks
- 1/2 English cucumber, cut into 4-inch matchsticks
- 4 oz green beans, trimmed and blanched
- 1/4 cup fresh mint leaves
- 1/2 cup pea shoots (about 1 oz)
Whisk together the dipping sauce ingredients in a bowl, set aside.
Prepare the filling ingredients.
Fill a pie plate or large bowl with warm water.
Work quickly with 1 wrapper at a time.
Submerge a rice paper wrap in water until pliable, about 20 seconds.
Place on a cutting board.
Arrange some of each filling ingredient in the centre.
Fold wrapper sides in over filling toward centre.
Starting from bottom, fold wrapper over filling and roll up.
Careful--wrappers tear easily.
Repeat with remaining wrappers and filling.
Cut each roll in half.
Serve with dipping sauce.
