I’m starting to have trouble naming my recipes. This gets to be a problem when I have so much produce that I just start adding as much as I can to almost every recipe I make. The pasta from a couple days ago should have rightfully been named “shaved asparagus and green onions served with homemade whole wheat pasta and a basil-garlic scape sauce.” That gets to be a little too long for blog titles.
The same goes for these spring rolls. Really this dish just shouts spring with asparagus, zucchini, garlic scapes (and optional bok choy.) So, I just start labeling everything with “spring.” If anyone has a better suggestion- please send help!!!
Beyond the name, you may or may not have noticed that I have a slight love of spring rolls. I think this stems from three main reasons: one, I love finger foods, two, just about anything can be tossed inside a spring roll and three, using rice papers is a great alternative to bread.
I’ve also just recently developed a love for shaving vegetables. When I saw Dara’s (cookin’ Canuck) recipe for a shaved asparagus salad, I knew I wanted to try shaving some veggies!
While spring rolls are mostly served as an appetizer, I love eating these for lunch! You really can’t go wrong!
- 4 rice papers
- 2 ounces rice noodles
- 1 tablespoon olive oil
- 1 medium zucchini
- 4-6 large asparagus stalks
- 2-3 garlic scapes
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger, minced
- With a mandolin or a vegetable peeler, shave the zucchini, asparagus, and garlic scapes. I find when using a veggie peeler, it is easiest to place the veggie against a cutting board and peel away from your body.
- Whisk together dressing ingredients and set aside.
- In a skillet, heat olive oil over medium heat. Add in vegetables and let cook, stirring frequently. Once vegetables are tender, remove from heat and toss with dressing. Let cool to room temperature.
- Once veggies cool, cook rice noodles according to package. Drain and set up a spring roll station with noodles, vegetables, rice papers, and a water dish to soak the rice paper.
- Soak the rice paper for 30-60 seconds. Place rice paper on a cutting board and load with rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Once done slice in half and serve with a little bowl of soy sauce.