Sprung Rolls: The perfect combination of spring and sprouts.
Spruce Sproutsteen: This how we rock and roll.
These fresh rolls are packed with nutrients and perfect to refresh and nourish the body during the spring. Feel free to use any variety of vegetables, choosing from a variety of textures.
Rice papers can be found dry, next to the soy sauce in most grocery stores.
Yield 3 rolls
Prep time 25 minutes
- 1 tablespoon ume plum vinegar (apple cider or mirin)
- 1 teaspoon tamari
- 1 teaspoon honey
- 1 tablespoon olive oil
- 3/4 cup sprouted beans (mung or lentils)
- 3- 12” rice paper (more for practice)
- 2-3 lettuce leaves, romaine or butter lettuce
- ½ cup fresh mint (or basil)
- ¼ cup thinly sliced cucumber
- ¼ cup sliced avocado
- ¼ cup matchstick carrots
- Combine vinegar, tamari and honey in a bowl, whisk ingredients until honey dissolves. Continuously stir while slowly adding oil. This will emulsify the dressing. Add sprouts and allow to sit in the fridge for about 20 minutes. Use this time to chop and prepare veggies.
- Dip rice papers in warm water and let set for 5-10 seconds. Carefully remove the sheets and put on a plate.
- Lay one of the lettuce leaves in the middle of the sheet, you may need to size it accordingly.
- Stack the veggies about 3 fingers wide in the middle of the lettuce leaves.
- Sprinkle desired amount of sprouts on top of the veggie pile (after draining liquid).
- The next step is to wrap it like a burrito…. fold the paper in half over the vegetables, fold both sides in, then crimp the veggies. Roll towards the unfolded side. Try to roll tightly without ripping the rice paper. Practice this a few times. Watch the video below for further reference.
- Repeat steps to create second roll.
- Cut the rolls in half.
- Serve with a sweet chili dipping sauce.
Note: Some rice sheets are 6” in this case you can overlap two to create one large roll.
Original recipe S. Lippard, Copyright 2015
Bonus: How to become a rolling expert!