Fresh Spring Rolls

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on May 9, 2018

Ingredients

• Market:
  • Mizuna
  • Spring Greens
  • Green Onions
  • Green Garlic
  • Leeks
  • Carrots
• Pantry:
  • Spring Roll Wrappers
  • Water

 Directions

1. Chop or julienne carrots in to broad strips. Finely chop the green garlic, leeks, and green onions. Set all your chopped ingredients into small bowls or a plate piled individually. Have a bowl of spring greens and mizuna set near.
2. In a large shallow vessel (deep enough to cover the wrappers but shallow and large enough to get your hands in) add warm weather- no warmer than what is comfortable to touch. 
3. Take one dry wrapper and submerge it into the vessel of water for a two to five seconds. Make sure each side and all parts of the wrapper gets into the water. Shake off or drip any extra water than bring it over to where you will roll, laying it flat. These may be rolled on a cutting board, but a kitchen towel is recommended to roll on as to soak up any excess water.
4. Starting slightly lower than the middle in the wrapper begin to assemble your ingredients but make sure not to add too much so that you will have enough wrapper to roll over all the stuffing. Work quickly enough so that the wrapper will not be too soft to work with, but it should be able to bend easily.
5. Take the bottom corner in your hand and roll the ingredients in a manner much like wrapping a burrito. Take each side corner and bring towards the middle. Once the bottom and middle sides have been taken in, roll the spring roll to the top to fold the last corner.

   Serve fresh with dip of choice.
   

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.