The Kitchn: Rolling through spring
I have to confess that I'm a rather reluctant salad eater. I blame a childhood of side salads topped with gloppy ranch dressing and cherry tomatoes as hard as rubber balls.
But wrap that salad up and call it a spring roll, add a rainbow of crunchy fresh vegetables and give it a spicy sauce instead of sad dressing? Oh, I'm all over that. And I think any reluctant salad eaters at your table will be, too.
These spring rolls make a fresh and surprisingly satisfying lunch, especially with some creamy avocado rolled up with the vegetables and a spicy Sriracha-mayo sauce on the side for dipping. I also punch up the flavor of the vegetables themselves with a bit of rice vinegar dressing sprinkled over top just before rolling everything up.
You can prep all the vegetables (except the avocado) several days in advance and keep them refrigerated to make daily lunch prep extra quick. The prepared spring rolls can also be wrapped in plastic wrap and stored for a few hours before eating. (The plastic wrap keeps them from sticking to each other or becoming overly soggy.)
Rainbow Vegetable Spring Rolls
Serves 2, makes about 10 rolls
1 medium red bell pepper
1 medium yellow bell pepper
1 large carrot
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