Crunchy, flavorful, and refreshing, when the sun comes out, spring rolls are the first thing to make an appearance on our table. This was one of the first recipes we developed for the Cookbook For Ski Bums, a fun but approachable little cooking project that utilizes the fresh bounty of spring. We'd also be lying if we didn't admit that it was partially to encourage our fellow dirtbags to eat a few more vegetables... two birds, right?
Whip these up as a fun appetizer for a spring dinner party, enjoy a big plate for a light lunch, or pack some in a container and leave them in a cooler at the trailhead for a crunchy, satisfying aprés treat.
10 sheets rice paper
16 oz. of fresh spring mix or any salad greens
1 14 oz. package tofu, dried and sliced into ¼-inch pieces
1 large carrot, sliced into matchsticks
5 radishes, thinly sliced
Handful cilantro, chopped
Handful basil, chopped
Salt and pepper, to taste
Miso Peanut Sauce
¼ cup creamy peanut butter
¼ cup water
1 Tbsp. rice vinegar
1 Tbsp. honey
1 tsp. soy sauce
1 Tbsp. miso paste (red or white both work)
¼ tsp. salt
¼ tsp. ground ginger
½ tsp. black pepper
Dash of Sambal Oelek (or any other chili sauce)
Fill a large, shallow pan with warm water (about ½ inch deep).
Dip the rice paper in the water and hold the sheet in place for 3 seconds.
Place the rice paper on your cutting board and add the greens, carrots, tofu, radishes, and cilantro.
Sprinkle a little salt and pepper on top.
Fold in either side of the rice paper tightly and roll each spring roll like a burrito.
Add peanut butter, water, rice vinegar, honey, and miso paste to a blender.
Add the rest of the ingredients and blend again, adding water as needed to get to your desired consistency.