Ingredients

• 4 rice papers
• 2 ounces rice noodles
• 1 tablespoon olive oil
• 1 medium zucchini
• 4-6 large asparagus stalks
• 2-3 garlic scapes

Dressing

• 2 teaspoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon ginger, minced

Preparation

1. With a mandolin or a vegetable peeler, shave the zucchini, asparagus, and garlic scapes. I find when using a veggie peeler, it is easiest to place the veggie against a cutting board and peel away from your body.
2. Whisk together dressing ingredients and set aside.
3. In a skillet, heat olive oil over medium heat. Add in vegetables and let cook, stirring frequently. Once vegetables are tender, remove from heat and toss with dressing. Let cool to room temperature.
4. Once veggies cool, cook rice noodles according to package. Drain and set up a spring roll station with noodles, vegetables, rice papers, and a water dish to soak the rice paper.
5. Soak the rice paper for 30-60 seconds. Place rice paper on a cutting board and load with rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
6. Once done slice in half and serve with a little bowl of soy sauce.

Cooks Notes

I also wrapped my veggies/noodles in a bok choy leaf before rolling everything in the rice paper. I am putting this as a note because I’m sure not everyone would want to buy a large head of bok choy and only use a few leafs!