Spring rolls make a beautiful appetizer with colorful seasonal vegetables and garden fresh herbs. As the seasons change you can substitute ingredients and create colorful mosaic patterns with numerous combinations of salad greens, grated, marinated, pickled, seasonal vegetables, edible flowers, herbs and more. Plus, with climate change, this “yoga in the kitchen” flexible approach to mixing and matching local ingredients may be the key to lessening our carbon footprint and eating well throughout the year. Below are some photos from my presentation/cooking demonstration on How to Make Delicious Spring Rolls Fristat the Slow Living Summit in Brattleboro, Vermont June 6, 2019
First gather all your ingredients. This time in early June, I brought an organic assortment of salad greens: lettuce, arugala, spinach, baby tat soi, mizuna, sunflower sprouts, mint, cilantro, millet rice ramen noodles, brown rice wrappers and not pictured above, my organic thai peanut sauce for extra protein and a dipping or topping sauce for extra yum.
Soak the brown rice wrappers one at time for about 1 minute in a shallow wide bowl. Spread the wet wrapper on a towel to remove extra moisture and protect the natural wood surfaces.
Add a thin layer of fillings, like fresh mint, sprouts, noodles, salad greens….
Explain the how to and answer questions from participants. Then let folks roll their own. Eat and roll some more.
I enjoyed teaching how to make these vegan, gluten free spring rolls and inviting questions and folks to roll their own for their health and pleasure. Many folks remarked that they had never seen these brown rice wrappers and were going to ask and look for them at their coops and natural foods stores. A happy outcome of teaching is turning folks onto organic ingredients and invite their own creative variations to making their own spring rolls.
Endless thanks for your participation and support with the Slow Living Summit! Your presentation was excellent. Best,
– Orly Munzing, Strolling of the Heifers, Founder
Thanks to Kelly Fletcher Photography for the Photographs of Leslie Cerier’s presentation of how to make spring rolls at the Slow Living Summit