Fresh Spring Rolls

This recipe is just a suggestion - you can add anything into Spring Rolls - shrimp, tofu, greens, pickled goodies… you name it. The recipe below is with what the farm has now but I’ve added suggestions on what you could also add later. Let’s be honest, the dipping sauce is key.

Filling Ingredients:

• butterhead leaves, torn; or thinly chopped arugula leaves

• 1/2 bunch salad turnips, cut in half and thinly sliced

• 5 radishes, halved and sliced thinly

• 2-4 green onions, thinly sliced (or chives)

• 1 container of micro greens - radishes or arugula for an extra kick!, sunflowers will add great texture too

• handful of herbs: cilantro and mint (I like thai basil and basil as well when we have it)

• Rice paper (you can buy this at Sage Mountain Natural Foods)

• Feel free to add: thinly julienned carrots or cucumber, fresh asparagus (cut at an angle) and rice noodles

Peanut Lime Sauce Ingredients:

• 1-2 green onions minced (white and light green parts only) or some chives/chive flowers!

• 1/4 cup sesame oil

• 1/2 cup natural peanut butter

• 11/2-2 TBS fresh ginger, minced

• 1/4 cup low sodium Tamari/soy sauce

• 1/4-1/3 cup fresh lime juice

• 4 tsp honey or pure maple syrup

• 1/4 cup water

• Optional Spice: Sriracha or fresh jalapeno (deseeded (if you want) and finely diced)

Mix sauce ingredients in an immersion blender. Set aside.

Prepare all filling ingredients and set aside.

Warm up water enough water to fill in a cake or pie tin or deep plate. Dip and immerse rice paper in the water (don’t leave too long or it will be too mushy to work with). Place moist rice paper on a plate and then add your ingredients (you can also add sauce at this point or just dip them in sauce later) and roll like a burrito.

*Advice - don’t fill too much or it will rip the paper. The rolls take a bit of finesse to master, but at least they taste good in the process.