By Brandy
We love a piping hot plate of pasta just as much as the next guy, but when we’re out hiking and playing in the sun something light and fresh always does your belly better.
Vegetable Spring rolls are the perfect take-a-long snacky meal that don’t go bad and really do travel well. The brillant part of them is that you can add anything you or your kids like! Here is the recipe:
Prep time: 20 mins.
Makes 10 rolls
What you’ll need:
- 1 medium carrot 1 medium ripe avocado
- 1 medium cucumber 10 rice wrappers
- 2 lettuce leaves Juice of 1 medium lime
Optional Items:
- Fried/Baked Tofu
- Grilled chicken
- Fresh basil, mint or cilantro leaves
Coursely shred or chop the carrot and the cucumber. Cut the lettuce leaves by rolling them up and cutting them into very thin strips. Halve the avocado and remove the pit. Score thin slices on one half avocado and remove. Repeat on the other half.
Fill a large plate or pie plate with warm water. Soak the rice wrappers, one at a time, for a few seconds until a tiny bit soft but still firm to the touch. Remove it from the water and place it flat on a hard surface; plastic or meatl works best.
Place of couple of avocado slices on the top third of the skin. Top that with some carrot, cucumber, tofu, lettuce and any other things you might want to add. The key here is not to overload the roll. Next, squeeze a bit of lime over the top.
Working quickly, fold the edge closest to you over the filling and pull the filling in. Fold the sides toward the center and then roll closed. Rolls should be about 4″ long and 2 ” wide. Repeat these steps until you have about 10 rolls. Place them on a dish, cover and refridgerate until you’re ready to eat, or hike!
I think these are really yummy with a peanut sauce….My kids don’t agree 😉
