Super HOT!!!

So glad I cooked LAST night (veggie fritters, spring rolls, frittata).  It was 102ºF in the school garden today!  The spring rolls were quite refreshing and cold.  Yet another friend of mine finds he is gluten intolerant.  Try a salad!  Or roll this gluten free salad into a roll, here:

Gluten-Free/Vegan and Wild Option

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Spring Rolls

Taste of Vietnam

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Prep: 15 minutes   Makes 15 rolls

2 oz. rice vermicelli

16 chinese cabbage leaves or mixed salad greens

8 mint leaves, plus garnish (lemon balm also works)

3 tbs. cilantro

3 (wild) chive stems

1 carrot, grated

2 radish, grated

1 stalk of rhubarb, sliced fine

2 tsp. white sugar

2 tbs. white vinegar

1 cup small local cooked shrimp, chopped (optional)

15 rice wrappers

Chop cabbage or greens, herbs, and scallions fine.  Combine with other vegetables, sugar, and vinegar.  Boil rice vermicelli until soft, drain, and cool with cold water.  Drain again and cut into inch-length pieces using kitchen shears.  Mix well with vegetables (and shrimp, if using).   Soak rice wrappers in warm water in a pie dish, one at a time for about 30 seconds.  Place about half a cup of mixture near top of the corner of the wrapper, fold over, and roll tightly.  Tuck in sides half-way through rolling, and roll until end.  Serve chilled, with mint leaves for garnish.