This recipe is courtesy of Strewn winery’s cooking school (the only winery/cooking school in Canada). I was shocked how easy rice paper was to use, and neither of these recipes require any cooking. Plus, you can easily experiment with the ingredients in the wraps depending on what you have available.

Fresh Vegetable Rolls in Rice Paper Wraps

This is a spicy and refreshing appetizer with fresh greenhouse and storage vegetables. The spring rolls can be made several hours ahead of time, covered and held at room temperature until ready to serve

1 3-inch piece English cucumber
1/2 sweet yellow or red pepper
1 medium carrot
8 – 10 snow peas
Coriander (cilantro) leaves
1 tablespoon rice vinegar
1 teaspoon white sugar
Black pepper
8 (8½-inch round) rice paper wrappers
Warm water

Cut the cucumber, pepper, carrot and snow pea into very thin matchstick strips. Place vegetables and coriander on a large plate in separate piles.

Combine vinegar, sugar and back pepper in a small bowl.

Take one rice paper wrapper, and soak it in warm water for 5 to 10 seconds. Place on a cutting board, and top with 1/4 of the filling ingredients, and 1 or 2 coriander leaves.   Sprinkle 1 teaspoon of the vinegar mixture over the vegetables.  Roll the wrapper tightly around the vegetables and put on a plate. Cover with plastic wrap.  Repeat with remaining ingredients.  Makes 8 rolls.

Peanut Sauce

1 clove garlic
1/2-inch piece ginger
1/2 cup Valencia peanuts, unsalted
1/4 cup water
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon red pepper flakes
2 tablespoons honey
1 tablespoon sesame oil

With the food processor running, mince the garlic and ginger.  Add the peanuts and water, and process until smooth.   Add the soy sauce, lime juice, pepper flakes, and honey.  Pulse briefly.  With the food processor running, drizzle in the sesame oil.  Makes 1 cup.