Spring Rolls - The Garden Kitchen

Name: Spring Rolls - The Garden Kitchen
Ingredients: water; 4 rice paper or spring roll wrappers; 1 1/2 to 2 cups vegetables (such as: carrots, jicama, cucumber, bell pepper, cabbage, scallions), seeded and cut into thin strips; 1/2 cup herbs (such as: cilantro, mint, basil, parsley), leaves picked off the stems; 2 ounces thin rice noodles, cooked and cooled (optional); 4 ounces pork, shrimp, or tofu, cooked and cooled (optional)

thegardenkitchen.org

Spring rolls are a light, healthy lunch, dinner, or appetizer. Pairs well with our sunbutter sauce. If you are adding the optional noodles and protein to your r

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegardenkitchen.org.

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Ingredients

water
4 rice paper or spring roll wrappers
1 1/2 to 2 cups vegetables (such as: carrots, jicama, cucumber, bell pepper, cabbage, scallions), seeded and cut into thin strips
1/2 cup herbs (such as: cilantro, mint, basil, parsley), leaves picked off the stems
2 ounces thin rice noodles, cooked and cooled (optional)
4 ounces pork, shrimp, or tofu, cooked and cooled (optional)