Light and Fresh Spring Rolls

Homemade Spring Rolls. Crisp, refreshing, cool, and packed with nutrition...perfect for the season. 

It's spring and so it is time to pack away the heavy stews and roasted meats. Time to focus on the bounty of fresh vegetables and fruits that come with the changing weather. Today's recipe is really versatile. It can be prepared sans meat, for a meal that is still high in protein (thank you quinoa!) without the animal products. Or, for an extra protein shot, add grilled chicken strips or smoked salmon. These rolls are quick to make and easy to assemble, perfect for a fast meal at home, a make-ahead lunch or to pack for road-trips. 

Gather:

2 cups red quinoa

3 cups water

a few handfuls of greens

sprouts

1 cup silvered carrots

10 rice paper wrappers

Optional: grilled chicken strips, smoked salmon

For dressing:

4 tbsp rice vinegar

5 tbsp soy sauce

2 tsp minced garlic

4 tsp sesame oil

Method:

1. Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. As quinoa cooks, prep the dressing.  Cut up  greens and mix the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens. (if making to eat later, do NOT mix greens and dressing together, as the greens will be soggy. Instead, make dressing and store in separate container to dip rolls in)
2. Before assembling the spring rolls, fill a square/ rectangular pan with water. ( like a baking pan) Then soak a wrapper for about 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. 
3. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. 
4. Fold the edges over and roll into a spring roll. Keep stuffing and rolling until all papers have been used.

That's it! Happy eating and enjoy the warmer weather. See you back here next year for another healthy recipe to keep your goals in check!