Margherita Scussat
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Ingredients
4 rice paper sheets with a diameter around 4 inches
1 large carrot
1 small zucchini
Soy sauce, for dipping
Salt and pepper
1 tablespoon of olive oil
Preparation
Peel the skin off of the carrot. Throw away the peel. Then begin repeatedly peeling the carrot in one single spot in order to create many thin strips.
Do the same with the zucchini
Cut each of the carrot and zucchini strips lengthwise into 8 smaller, thin strips.
In a saucepan add the olive, carrot pieces, and zucchini pieces.
Turn on medium heat and let them cook for about 5 minutes, or until the vegetables have reached your desired consistency (if you like “crunchier” spring rolls, cook them for less time. If you want them softed, cook the veggies for about 7-8 minutes). Stir occasionally to avoid sticking.
Soak the rice paper sheets one at a time for about 30 seconds in room temperature water. The sheets should become malleable and soft.
Spoon ¼ of the vegetable mixture into the center of each softened spring roll sheet. Fold the top and bottom edges over the filling into the center. Pull both sides tightly. Then fold the right and left sides to the center tightly. Now your spring roll is ready to eat! Repeat with the remaining sheets.
Enjoy!
Serving suggestion: eat your spring rolls by dipping them in soy sauce.