Spring Rolls

I find that spring rolls are a great way to enjoy the taste or feel of spring/summer even as autumn ushers it's way in. I love mixing cucumbers, carrot peels (or long-thin slices), spinach, avocado, some cilantro, and sometimes garlic together in these wraps. It's a great place to add almost any vegetable you need to use up before it goes bad.

I like to mix my vegetables together beforehand so it's faster/easier to make a lot of spring rolls all at once.

After everything is mixed here comes the tricky part: working with the rice paper. You need it to be wet in order to make it work how you need to, but it can't be too wet because it will fall apart quickly.

A hint to working with the rice paper: Rice paper gets really soft very  quickly when left in water. Dip in a shallow bowl, pie tin, or plate long enough to fully saturate the under side and mostly wet the top side; then quickly move it to an awaiting plate. From there pile on all the fixings.

Once everything is properly moistened I like to pile on some vegetable mixture and roll it like I would a burrito. Start with small quantities at first and build up from there as the rice paper can only hold so much at one time. 

Enjoy!