Thetford Elementary School Gardeners made these yummy roll-ups with fresh veggies from their garden. Delicious with Lemon Tamari Dipping Sauce. We sometimes refer to these as Summer School Spring Rolls. Feel free to experiment with veggie combinations. For example bok choy, radishes, shredded beets, and spinach make tasty variations.
In the farmstand: lettuce, carrots, cucumbers
Ingredients
- 1 large head lettuce shredded
- 8 med carrots shredded
- 2 cucumbers peeled and sliced length-wise
- 1 c rice (cooked to make 2 c)
- 1 package rice paper wraps
Instructions
Have ready a large clean surface for rolling; dishes of lettuce, carrots, cucumbers, and rice; a shallow container filled 2 inches deep with warm water (for dipping the rice wraps)
Put one rice wrap at a time in to the warm water and let it soften 30-60 seconds. Carefully remove it from the water and lay it flat on the clean rolling surface. Neatly pile a small amount of each ingredient to the bottom center of the wrap - about 2 T. all combined.
Now roll it up First, fold the bottom up over top of the combined ingredients. Then, fold the left and right sides over top of the combined ingredients. Lastly, gently but tightly roll the wrap upwards until all of the rice wrapper is around the combined ingredients.
Serve at room temperature with dipping sauce. Store chilled. Do not stack as the rice wrappers can stick together. <br/>
Some tips from Cat on working with kids to make this recipe: Dipping SauceHave an ‘old-fashioned’ lemon squeezer dish available and let kids take turns twisting and turning to squeeze out the juice. Let the kids measure every thing, but do oversee the process. The older students like to be the readers of the recipe. Make a double recipe and have the kids do the math. Older students can mince herbs, or instead use the cuisinart. Use a small to medium whisk and deep bowl with straight sides. Have kids sit and whisk till their heart is content! Spring RollsStart by having kids read the recipe, and then figure out what they need to harvest. Kids are great harvesters. They can wash everything too. I like to use a cuisinart to do the shredding and let the kids have turns pressing the button and scooping out the contents in to bowls with a rubber spatula. I am in charge of the blade which is scary sharp. The hardest part about rolling the wraps is getting them tight without tearing the thin paper. There are always some kids that are very good at this.
Read about our work with Thetford Elementary School in Cat’s December, 2012 Farm Note.
[ Posted in Appetizer/Sides, Entrée | Tagged appetizer, education, gluten-free, quick & easy, school garden, summer side, thetford elementary school, vegan ]
