Springtime!

Although I love fall and winter, they seemed to last forever!! So to celebrate spring I wanted to share this recipe for delicious SPRINGROLLS!! (Corny segue, I know.) They serve these in the student center at school. :) They are a great way to get some fresh veggies in.

So you will need: (for 6 servings)

6 spring roll wrappers made from Rice flour (available in Asian markets)

12 medium shrimp, cooked and shelled (optional)

1 cup shredded leaf lettuce

1/3 cup chopped cilantro

1/2 cup peeled, seeded, chopped cucumber

1 medium carrot, julienned

 1 avocado sliced thinly longways

Directions

1. In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.         
        
2.  Lay on plate, cover with moist paper towel and refrigerate until ready to serve.

The most important step now is to slather it in Sweet Chili dipping sauce!!!

• 1 cup rice vinegar
• 1 cup water
• 1 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch

Directions

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

**If you don't feel like making the chili sauce another great dip is Newman's Own low-fat Sesame ginger dressing**

WELCOME SPRING!!!

Garvan Gardens, Hot Springs, AR

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P.S. Due to a very tragic technololgy explosion, I lost most of my old blog posts from last year. So if you are having trouble finding them, that is why...I AM DEVISTATED!!!!