6-8 spring roll rice paper wrappers (or more if desired)
Enoki mushroom (3.5 oz package), cut off and discard roots and rinse well
2-3 carrots, shredded and julienned or chopped into small slivers
1 avocado, sliced into slivers
1 cucumber, peeled and julienned
2 spring onions, cut off and discard roots, sliced thin
3-4 radishes, halved and cut into thin pieces
1 cup microgreens, sprouts, or other lettuce, chopped if using lettuce
1 bunch fresh mint, stems removed
1 jalapeno (optional), deseeded and sliced thin
½ cup Hoisin sauce for dipping (or dip of your choice)
Instructions
Wash and chop all vegetables and herbs, I know it is a lot but it is well worth it. I used a julianne peeler for most of the peeling. If you don’t have a julianne peeler a sharp paring knife will do the job.
Fill a shallow pie dish with hot water from the tap. You will probably have to change this water a couple times during the process. It should be warm because this works best.
Submerge a dry spring roll wrapper into the water, moving it around gently with your fingertips. The wrapper will begin to soften. When it is completely soft, remove it from the water with both hands. Being careful not to tear it, it is delicate. Place it on a clean plate.
Fill your spring roll. Start placing your chopped ingredients into the center of the soft wrapper.
When finished filling, wrap your spring roll to contain all of your ingredients. You can roll it like a cone (like we did). Or you can also fold it like a burrito, wrapping both ends in to form a completely enclosed spring roll.
Serve with your favorite dipping sauce. We like to use hoisin sauce but you can use hot sauce or soy sauce as well.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/overflowing-spring-rolls/