Fresh Spring Rolls – Carol McFarland


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Here’s a quick lunch or dinner to-go if you are looking for a way to use up some of that delicious Roasted Chicken from Link’d Hearts Ranch, or Yellow pea dip. I love how quick, easy and cooling they are on a warm spring day

1 pack of (tapioca starch-based) spring roll wrappers

sliced cabbage

shredded carrots

pickled mustard seeds (whole mustard seeds soaked in vinegar with onions/garlic overnight)

green onions – sliced the long way

chicken, yellow pea dip or something else yummy

*optional add-ins: sprouts, celery root, guacamole, red pepper, fresh herbs like cilantro, tahini, your favorite salad dressing

Put boiling water into a shallow dish and submerge one wrapper until it is pliant. Put your fillings (a combined total of about 3/4c – to taste)  into the center of the wrapper. Add some oil, tahini and/or your favorite salad dressing to taste. Wrap up as shown in the photos, like an envelope and then put into your loved ones’ lunch box, topped with slices of that cool lime-green and hot pink starburst radish that they have been having at the Moscow Food Co-op lately and some sunflower seeds!

With Gratitude- especially to Shane McFarland for always helping to clean up the mess I make!


One Comment Add yours

  1. I’ve never even heard of pickled mustard seeds- if its anything like pickles or mustard I’d imagine its very flavorful. This looks like an easy and healthy lunch idea! Thanks for sharing!
    xoxo K


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