Vegetable Spring Rolls

5.0 (1 reviews)

12 6-inch-round rice wrappers
12 lettuce leaves
1 cup shredded cabbage
2 carrots, peeled and sliced
1/2 cup sliced bamboo shoots
1/2 cup sliced turnips
2 scallions, sliced
1/4 cup your favorite sauce (try a chili sauce)
Red pepper flakes (garnish)

• Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let stand until soft. Spread a towel on a work surface and place each wrapper on the towel.
• To assemble the rolls, place one lettuce leaf on top of the wrapper and arrange a small amount of the remaining vegetables on each, about halfway between the edge nearest you and the center of the wrapper. Add a 1/2 teaspoon of your favorite sauce to each (try a spicy chili sauce or a sweet and sour sauce).
• Fold the edge nearest you over the vegetables, then fold in one side and roll up lengthwise into a tight roll. Repeat with the remaining wrappers. Garnish with red pepper flakes if desired and use the remaining sauce for dipping.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind