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Asian Spring Rolls
Recipe from If the Buddha Came to Dinner: How to Nourish Your Body to Awaken Your Spirit (Hyperion, 2004) by Hale Sofia Schatz with Shira Shaiman
Ingredients
1 large (8-inch) spring roll rice wrapper*
1/2 sheet nori sea vegetable
1 arugula leaf or 2 sprigs watercress
Small amount of sprouts (sunflower, radish, broccoli, etc.)
2 1/2-inch piece scallion
4 to 5 fresh mint leaves
2 to 3 thin slices ripe avocado
Directions
Place the rice wrapper under hot water from your kitchen sink until pliable, about five to 10 seconds. Remove immediately. Gently shake off any excess water and set on a dry, flat surface.
Place the half sheet of nori on the bottom part of the rice wrapper (the part nearest you). Add the remaining ingredients on top of the nori, starting with the arugula and sprouts, leaving a 1-inch space around the edges. Be careful not to overstuff the roll, as the wrapper will tear if it is too full.
Start rolling from the bottom, folding in the sides as you roll. The rice wrapper is sticky when it's wet, so it will adhere to itself. The rolls are best served the same day. If storing in the refrigerator, cover them well with plastic wrap or a damp cloth so that they don't dry out.
Variation: Try filling the roll with feta cheese, vermicelli or any combination of fresh vegetables and herbs that are in season.
Suggestions
*Rice wrappers are available at Asian markets or whole foods stores.