Garden Spring Rolls

Recipe Intro

This perfect finger food is an easy way to give your students a chance to try several veggies in a fun roll.

Nutritional Sentence

Radishes are a rich source of Vitamin C.

Recipe Time

30 minutes

Ingredients

Rice Paper
2-3 radishes, julienned
1-2 bell peppers, julienned
1-2 cucumbers, julienned
Lettuce
Fresh basil, cut into long strips
Salt
Olive oil
Other vegetables such as tomatoes or avocados make good additions

Materials

Cutting boards
Chef's knife
Shallow pan/baking dish
Plates

Directions

  1. Harvest the vegetables from the garden. Wash and dry the vegetables.
  2. Break the rice paper in half, and soak them in water in a shallow pan until soft, about 2 minutes.
  3. While these are soaking, julienne/chop the vegetables and tear the lettuce into rice-paper sized pieces.
  4. When the vegetables are ready, lay them out on paper plates, and line the rice paper with pieces of lettuce.
  5. Fill with a small amount of vegetables, drizzle with olive oil and a pinch of salt, roll them up and enjoy!

Recipe Notes

Note that to julienne means to cut into long, thin strips, that look like matchsticks. Here is a how-to video: https://www.youtube.com/watch?v=3YU1IBLypo0