No-Cook Veggie Spring Rolls with Peanut Dipping Sauce
I've got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you'll end up eating the entire rainbow in one meal. This recipe was inspired by Whole Foods Salud! Cooking School, and goes great with the peanut dipping sauce.
Finely slice all veggies and fruit into matchstick-sized pieces about 3 inches long.
Pour an inch of warm water into a round cake pan. Fully submerge one spring roll wrapper into the water until it softens and begins to curl up on the edges, less than a minute. Carefully transfer the wet (and fragile) wrapper to a plate or cutting board.
Place a handful of the fruits, veggies, herbs, and green onions (if using) in a line across the bottom half of the wrapper leaving space on either side.
Fold the bottom edge of the wrapper up over the veggies. Fold over each side and then roll from the bottom all the way up to the top. The wrapper will stick to itself. Repeat until all rolls have been made.
Whisk together all ingredients for the dipping sauce and serve with completed spring rolls. Store leftovers in the fridge.