Happy Monday, everyone! We thought we’d help kick off your week with a super fresh, delicious recipe from our friend over at The Schell Cafe.

These spring rolls are a great pick-me-up during a busy week and with school ending we know that could be a lifesaver for many of you. They’re quick and easy, don’t require a great deal of heavy cooking, and, best of all, scrumptious!

There are three main components to the perfect spring roll, the chef says: rice paper, julienned vegetables, and a fabulous dipping sauce.

The best part is the mix of fresh vegetables! With local farmers’ markets getting into full gear, this is a great opportunity to grab some fresh, locally grown veggies and put them to good use. Here’s a list of the vegetables used in these particular spring rolls, but you could use whatever you or your family prefers.

cucumbers
carrots
bell pepper
zucchini
broccoli slaw
spring onions or red onions
purple cabbage
sprouts
cilantro
mint
shrimp

Construct the rolls with these simple instructions:

Once you have the veggies prepped and the sauce made the assembly is a breeze.  Take one sheet of rice paper and place it in a pie pan or large plate filled with warm water.  Soak the paper for 5-10 seconds and place on a dry tea towel and blot dry.  Place rice paper on a cutting board or plate.  Spread a generous layer of Divine Dipping Sauce across the diameter (center) of the paper.  Add your julienned veggies and protein.  Fold the top side of the paper over the sauce and veggies, then bring the short sides of the paper up each side.  Then gently roll the folded parts over remaining rice paper until a nice neat (or not so neat!) wrap is made.

Make sure you read her blog post. You don’t want to miss her divine dipping sauce recipe! Yum!

Let us know if you plan on making them. We’d love to hear what you think of the recipe! Make any changes? Enhancements? Fill us in on Facebook, too!