Spring Lettuce Spring Roll
Delicious fun way to mix all your veggies & herbs together, that's not in a salad!
Spring Rolls:
1 dozen rice paper wrappers (any Asian market or WholeFoods)
Greens: spinach, lettuce, kale, chard, sprouts
Herbs: basil, cilantro, mint, chives
Bonus: carrot, cucumber, mushroom, pineapple, tofu, shrimp, edamame
Ginger Garlic & Onion Paste:
2 spring onions, finely sliced
2 red spring onions, finely slices (or equivalent shallots)
3 tablespoons grated, peeled ginger
2 green garlic leaves or scapes
1/2 teaspoon sea salt
6 tablespoons favorite saute oil (sunflower, sesame, coconut)
- smash onions & ginger in a mortar & pestle
- sprinkle with salt & crush until onions are bruised (not paste)
- heat oil in a saucepan, add onion mixture & cook until paste forms. Drain off oil to preserve paste
Spring Roll Assembly
- In a bowl of hot water, dip each rice paper wrapper for just 3 seconds (don't over soak even if paper is still stiff)
- Place paper on a flat work surface and fold in half
- Slather a generous portion of ginger garlic & onion paste on the paper
- Add lettuce, herbs, & thin-sliced vegetables to pasted paper & tuck & roll