Fresh Green Spring Rolls with Ginger Miso Dressing

When salad boredom strikes but you are still looking for something full of greens and nutrients, fresh spring rolls are the perfect meal. Here I added in some lime juice doused avocado and used a really salty miso dressing to keep them from being too light. For the rest of the fillers I used some springtime ingredients- pea shoots, fresh basil, spinach, slices of green onion and long strips of daikon radish. The greens have very subtle flavors offset by the peppery bite of the daikon and the sharpness of the onion. Fresh spring rolls can be stuffed with whatever vegetables, herbs, fruits, and nuts you have laying around then served as an appetizer or for a casual, very healthy and cleansing meal. Like salad, they are best with a dressing and to cut time down any bottled vinaigrette with appealing flavors can be used for dipping.
Check out this post for step by step visual instructions.


Fresh Green Spring Rolls with Ginger Miso Dressing
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • 6 rice paper wrappers (approximately 22 cm or 8.5 in diameter)
  • 9 large basil leaves, cut in half lengthwise
  • 2 cups spinach
  • 2 small avocados, sliced
  • 1 cup daikon radish, julienned
  • 1 cup pea shoots (or other micro greens)
  • ½ lime, juiced
  • ¼ cup green onion, finely sliced
  • Miso Ginger Dressing
  • 2 tablespoons rice wine vinegar (use one with no added sugars if available)
  • 2 tablespoons water
  • 1 tablespoon cold-pressed sesame oil
  • 1 tablespoon organic light miso paste
  • 1 tablespoon organic tamari
  • 1 teaspoon ginger, peeled and minced
  • 1 garlic clove, minced
DIRECTIONS:
  1. Blend the dressing ingredients together and set aside. Make each spring roll one at a time. Dip one rice paper fully into water for a few seconds then remove, place on a kitchen towel, stack ⅙th of the ingredients in the middle then fold over the bottom, flip one side in and then fold the top over. Alternatively you can fold in the bottom then both sides and then the top for a more compact package. Serve immediately or wrap in damp paper towel (so the rice paper does not dry out) and store in plastic wrap in the fridge for up to one day.

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