Steamy Spring Rolls

These soft rice paper wrapped rolls are so healthy, just gently steamed, and making them was a fun (but messy) endeavor for the children after a long day of school. Thank goodness it was a Tom Ray day (our guitar teacher), so at any given time I had three little workers instead of four; it was difficult to keep up with Luke while Susannah took her time diligently designing the insides. Simply soak each piece of rice paper for a minute or so in warm water, spread it out on a plate,(it is virtually transparent so in the pictures above you barely see the rice paper before it is folded around the vegetables) add filling and wrap up, pop onto steam tray or pan and steam them until they are warm enough to eat...

Our recipe:

cashews and peanuts

water chestnuts

red cabbage

bean sprouts

carrots

The sauce (which we put inside each roll) (you may want to double this):

2 tablespoons very dark balsamic vinegar

1 teaspoon soy sauce (organic wheat free reduced sodium tamari)

1/3 cup water

1 garlic clove, smashed (just smack it once with cleaver or heavy spoon) 1 tablespoon julienned ginger

1 teaspoon raw honey

Mix all ingredients well, let stand.

The kids love not only the flavor of this meal but sometimes messy foods that you try to pick up can be, well, just plain fun. I ate just the vegetables, lots of cabbage and bean sprouts with the sauce because it is just not as appealing to see an adult with the sauce dripping down an arm or the filling dropping out back onto the plate, or if you are Luke Z., the floor...