Vegetable Spring Rolls
 
Makes 12
Ingredients
  • 1 (8-ounce) package miniature rainbow carrots, peeled and cut matchstick-thin
  • 3 stalks celery, cut matchstick-thin
  • ½ daikon, cut matchstick-thin
  • ½ cup alfalfa sprouts
  • ½ cup Lemon-Herb Vinaigrette (recipe follows)
  • 1 head butter lettuce, washed, trimmed, and cut into 12 (4-inch) leaves
  • 12 blanched chives*
Instructions
  1. In a small bowl, combine carrots, celery, daikon, and sprouts. Add Lemon-Herb Vinaigrette, and toss to coat.
  2. Divide vegetables among lettuce leaves; roll to cover. Secure each bundle by tying with a chive. Serve immediately. *To blanch chives, cook for about 10 seconds in simmering water, or microwave for about 15 seconds in a paper towel. Chives will be delicate, so preparing extra allows for breakage.
Recipe by Victoria at https://victoriamag.com/vegetable-spring-rolls-lemon-herb-vinaigrette-recipe/