Veggie Spring Rolls with Peanut Sauce

Recipe by Educational Chef Julia Schneider  
Demonstrated at Ponce City Farmers Market on May 22, 2018

Ingredients

• Market:
  • Carrots from Cosmos Organic Farms ($8)
  • Icicle Radishes from Levity Farms ($3)
  • Onions from Levity Farms $3
  • Peas from Levity Farms ($4)
• Pantry:
  •  Rice noodles
  • Rice paper wrappers

 Directions

Peanut Sauce: Buy or make your own.

Spring Rolls:

1. Lightly pickle grated carrot and radish using 1:1 rice vinegar and water, a small amount of honey and a couple teaspoons salt.
2. Let sit while you prep the rest of the ingredients. Cut snap peas thinly on the bias and then slice onions.
3. Working one at a time, use warm water to make rice wrappers pliable. Lay out the wrapper on a nonstick surface and fill with a scant amount of cooked rice noodles, a tablespoon or two of pickled carrot and radish, a few snap peas and some onions. Roll up tightly, but not so tight that the wrapper rips. It may take a few tries to get it down.
4. Serve with peanut sauce and dip!

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