Fresh Spring rolls (also called Summer Rolls or Salad Rolls) are a light, healthy dish that makes a great lunch or appetizer. With a little practice you can whip these up in no time. Our Ginger Miso Vinaigrette adds great flavor to the crunchy veggies in these rolls.
2 oz rice noodles (rice sticks)
1/2 cup Firm Tofu, Cooked Chicken (Shredded) or Cooked Shrimp (Cut in half)
2 carrots, cut into matchsticks
1 large cucumber, seeded and cut into matchsticks
Fresh Cilantro, washed and stems removed
Fresh Mint, washed and stems removed
Fresh Thai Basil (or Italian Basil), washed and stems removed
8 small Butter lettuce leaves
8 rice paper spring roll wrappers
2 Tbsp Sutter Buttes Ginger Miso Vinaigrette, plus additional for dipping
Cook the rice noodles according to their package directions. Drain and set aside. Cut carrots and cucumber and place in small bowl with Ginger Miso Vinaigrette, toss to coat. Fill a large bowl with warm water. Fully immerse rice paper wrapper in the water for 3-5 seconds. Place the moistened wrapper on a clean, damp tea towel. Layer your ingredients, filling only 1/3 of the wrapper. Tuck the ends and roll the wrapper over the ingredients, the rice paper will stick to itself to seal. Repeat for remaining wrappers. Serve immediately with additional Ginger Miso Vinaigrette for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours.