Vegetable Spring Rolls with Lemon-Herb Vinaigrette

Vegetable Spring Rolls with Lemon-Herb Vinaigrette

Add our delicious Vegetable Spring Rolls with Lemon-Herb Vinaigrette to your upcoming dinner or lunch menu.

Vegetable Spring Rolls
Makes 12
  • 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*
  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.
Lemon-Herb Vinaigrette
Makes 1½ cups
  • ¼ cup white balsamic vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 cup extra-virgin olive oil
  1. In a small bowl, combine vinegar, lemon juice, and shallot. Let stand for at least 10 minutes.
  2. Add sugar, salt, pepper, chives, dill, and parsley, whisking to combine. Gradually drizzle olive oil into vinegar mixture, whisking constantly. Cover, and refrigerate for up to 3 days. Bring to room temperature, and whisk before using.

For more see, “A Feast of Beauty” on page 37 of the March/April 2017 issue of Victoria. 

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