Stella's Vegan Spring Rolls

This recipe was created by Karen Wiens on 1/30/15.

This is a very quick and versatile recipe. Stella, who is 10 (yes, almost 11!) makes this often. She takes it for lunch sometimes but it’s better eaten right away. This is one of those recipes that you can use just about anything you have on hand. We like to include a bunch of different veggies, some brown rice, avocado and spices.
One of the first times I went to an Asian Market I bought some rice paper sheets and I had no idea what to do with them. No instructions, in English anyway, and I didn’t have much luck searching on the web at that time. I tried a few different things but none of them worked. I guess it’s one of those things that is super easy once you know how to do it… but pretty fussy if you don’t. I’ll give you the step by step instructions but get your veggies ready first.
Serves 2
20 minutes to prepare
1 cup romaine lettuce, chopped
1/2 cup carrot shreds
2 green onions, diced
1 red bell pepper, chopped
1/2 avocado, sliced
1/2 cup brown rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 rice paper sheets
Toss all your veggies and spices in a bowl and save out the avocado and of course the rice paper sheets. Get a large bowl of warm water that is wide enough so you can put your rice paper in without bending it. If you bend it when it’s dry, it will break. Submerge in the warm water for 5 seconds. I seriously count, 1-1000, 2-1000, 3-1000, 4-1000, 5-1000. And it’s ready. Pull it out and lay in on a plate. Put your veggies and avocado in the middle. Try not to overfill it… I know, it’s hard. Well, it is for me.

Next you fold in the right and left side.

Overlapping in the middle.

Then you bring up the bottom side, tuck it snugly over the middle.

And then roll it up!

These spring rolls are especially good dipped in peanut sauce but hoisin and soy sauce with a little Sriracha is good too! Yummy!