I’ll admit it. Sometimes I buy things just because I think they’re pretty. Or strange. Or completely unique.
I think bibb lettuce is pretty.
(tell me I’m not alone???)
I was walking proudly through the grocery store with this bibb lettuce in my cart, and not an inkling of knowledge with what I was going to do with it. I considered wraps at first. Or just using it as an accent to an ordinary old sandwich.
But then. My herb garden needed trimming this morning, and I needed a good excuse to use these goodies up.
So. Really, just like that. Spring rolls were born.
Spring rolls can be as simple or complicated as you want them to be.
Obviously, you guys know me by now.
And, well. My spring rolls were pretty simple. Obviously.
I threw some rice paper into my cart, just as the thought of spring rolls popped into my head. And to think it all started with a package of bibb lettuce.
If you’ve never used rice paper before, it can be a little intimidating. But you’ll get the hang of it in no time. Simply heat some water and pour it into a shallow dish. Your basic pie pan will work nicely!
Douse the rice wrapper for about 30 seconds or so, just until the paper is soft and slightly sticky.
Then place it on a dry working station (I used my cutting board.)
Fill it up with veggies, noodles and other such yummy things.
Flip up two sides…
…and roll it up nice and tightly.
WARNING: Be sure not to overfill it. And yes, I am being totally hypocritical when stating this, as I inevitably always overfill it. Sigh.
(As an aside, if you happen to have some extra bibb lettuce, chop it all up and make yourself a crunchy, garden fresh salad on the side. Those sunny garden tomatoes need an excuse to be eaten!)
I’m pretty sure this is the perfect summer meal.
No ovens. No cooking. No hot kitchens.
(No frizzy hair.)
Just a lil’ chopping, dicing and rolling. And dunking and eating.
Sigh. I heart summer.
Vegetarian Spring Rolls
Feel free to add shrimp or tofu to these simple wraps! Honey roasted peanuts are also a nice, unexpected touch.
This recipe makes 2 very stuffed spring rolls or 4 very elegant spring rolls. I won’t judge you for taking either route. 😉 Serve these with your favorite dipping sauce or use the hot and sour sauce recipe at the bottom. Enjoy! 😀
- 1 cup bibb lettuce, sliced thinly
- 1-1/2 medium carrots, grated
- 1/4 cup basil, sliced thinly
- 1/4 cup mint, sliced thinly
- 1/4 cup chives, chopped
- 1/2 cup bean sprouts
- 2 oz uncooked brown rice noodles, cooked and rinsed under cold water
- 8 rice sheets
- 1 avocado, sliced thinly
- In a medium bowl, combine lettuce, carrots, herbs, bean sprouts and noodles.
- Heat water and pour into pie plate or other shallow dish. Douse the rice sheets in the water for about 30 seconds, or until soft and slightly sticky. Carefully lift out of pan and place on flat working station, such as a cutting board. On one-third of the paper’s side, place about 1/8 (or 1/4 if making larger sized) of the filling and place 1/8 of the avocado on top. Be sure to leave some wiggle room for rolling! Roll up two of the ends towards the middle. Roll up the other side into a tight bundle. Repeat for all of the rice sheets.
- Cut spring rolls in half and serve 2 rolls to each person, along with a dipping sauce. Enjoy!