Greens abound at this time of year, in the garden, the CSA share and at local farmers markets. Here’s cool and easy way to take advantage of local veggies and herbs, while taking a break from summer salads. These crispy green, nutrition-packed spring rolls will keep for a day or so and make an easy picnic or brown bag work lunch.

Keep a package of rice paper wraps in the cupboard and experiment a little. Meat and fish lovers could easily add shrimp or a little chopped, roasted pork or beef. A more protein-rich vegetarian option might be to include finely chopped, marinated tofu. Anything that can be chopped and piled together is fair game. Rice paper wraps are easy to work with, requiring only a bowl of hot water and a clean dish towel as a surface.

I made my spring rolls outside in the fresh air.

No Cook Veggie and Herb Spring Rolls

• 1 package rice paper wraps (from the Asian section of the grocery store or health food store)
• 3 cups chopped lettuce
• 3-4 tablespoons chopped basil
• 3-4 tablespoons chopped cilantro
• 6-8 small radishes
• 1/2 mild chili pepper (I used poblano)
• 3 cloves chopped garlic (I used fresh garlic from my CSA)
• 4 tablespoons chopped roasted peanuts

After washing and chopping the ingredients, prepare a bowl of hot water, approximately 120 degrees F.  (I used hot tap water, giving it a one minute boost in the microwave.) The bowl should be large enough to accommodate the diameter of the rice paper wraps.

Immerse a rice paper wrap in the hot water for about 10 seconds, until it falls limp in your hand.

Place it on a clean dish towel, and pile lettuce, herbs, garlic and peanuts in the center. Fold up from the bottom, in from the left and right, and then roll up to close. The rice paper wrap will stick to itself.

Rice paper wraps are very durable to work with. Although they look delicate, it’s not easy to tear them and the work goes fairly quickly. The most challenging part is keeping the little pile of ingredients in one place during the rolling process.

Place finished wraps on a plate as you work, and chill for a few minutes while you make the sauce.

Dipping Sauce

• 2 teaspoons roasted sesame oil
• 2 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1/4 lime, squeezed
• 3 cloves crushed garlic
• 1 tablespoon finely chopped roasted peanuts
• 1 tablespoon toasted sesame seeds

Combine all ingredients in a small dipping bowl and let sit for 20 minutes or so to combine flavors.

Next time I make these, I think I’ll add some grilled, marinated tofu to make them a little more substantial. They’re light, fresh and crispy—a nice summer appetizer or light lunch.