St. Patrick's Day calls for a celebration of all things green—including refreshing veggie spring rolls! Full of bright herbs, crisp pea shoots, and creamy avocado, they make a wonderful light lunch or healthy appetizer.
Green Spring Rolls
Yield: 12 spring rolls
Active Time: 20 minutes
For the cilantro dressing: 1 cup cilantro leaves 1 tablespoon fresh ginger, roughly chopped 2 cloves garlic 1 teaspoon chili flakes Juice of 2 limes 1 tablespoon sesame oil Pinch Himalayan salt
For the spring rolls: 12 small rice paper rounds Large handful baby spinach 1 large avocado, sliced thinly 1 cup mixed pea shoots and sprouts 12 sugar snap peas Small handful cilantro leaves, torn 1/2 cup mint leaves 1/2 cup basil leaves
Make the dressing
Process cilantro, ginger, garlic, chili flakes, lime juice, sesame oil, and salt in small food processor until finely chopped. Refrigerate until ready to serve.
Assemble the spring rolls
Dip 1 sheet of rice paper in a bowl of cold water for 5 to 10 seconds to soften slightly. Place on a clean surface and top with spinach, avocado, peas and sprouts, cilantro, and mint and basil leaves. Fold short end over the filling and roll to enclose. Repeat with the remaining ingredients.