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.
- 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
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.
Some tips on how to work with kids to make this recipe:
Read more about our work with Thetford Elementary School on our Farm Voices blog.
photos: CCF staff