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