most of you know by now, but i'm in the process of eating through our pantry. daniel and i are packing up and moving across the country in just over a month, and we have A LOT of food to eat before we leave. these are the "benefits" of loving grocery shopping the way most ladies enjoy shopping for clothes. 

one of the lovely things stashed away in that pantry is a rather large stockpile of spring roll wrappers. thankfully, you can put just about anything into fresh spring rolls and they're delicious! which is exactly why i think that spring rolls are something every home cook should have stashed up their sleeve. veggies, tempeh, leftover chicken or pork - they're all perfect for turning into a quick meal of spring rolls. 

so, today i give you the springtime spring roll - packed with all of these amazing fresh and local ingredients: 

fresh local asparagus from some of my favorite market folks at greenrock farm

pea shoots from our dear friends at birch point farm

wild leek greens picked by yours truly while cursing the lack of morel mushrooms in our special foraging spot,

and some carrots for good measure! 

now, for my two secrets to making (and enjoying) great spring rolls! first, practice makes perfect and ugly spring rolls still taste amazing. it might take you a few meals to get the hang of wrapping tight spring rolls. mine still aren't perfect - but they're still perfectly enjoyable!

second, no spring roll is complete without a tasty dipping sauce. it is a great sauce that gives spring rolls their addictive oomph! so i'm giving you two options of sauces to choose from here, both homemade.

the first is a miso and tahini dressing from smitten kitchen that i've aptly named "crack" in my household. i use it as a salad dressing, dip spring rolls in it, and i've been known to down a whole bunch of carrots with an open jar of sauce on the side.

the second is a peanut butter sauce which you may remember from my kale and tempeh salad if you're an avid reader. i love this sauce on kale salads, for dipping spring rolls, and well a myriad of other joys!  

i'm a sucker for savory dipping sauces like these. i just about always have one of these two dressings pre-made in my fridge for when a craving strikes and i just don't want to put in much work. may i suggest you do the same? believe me, you'll be thankful you did! 

alright! enough gabbing, lets get down to making your own springtime spring rolls. you'll be sitting down to a big plate of fresh goodness like this one in no time! 

if you want to go with the peanut dipping sauce - just follow the ingredients and instructions from this post. 

miso & tahini dipping sauce ingredients: 

1 Tbsp minced fresh ginger 

2 cloves of garlic 

3 Tbsp miso paste (any type will work, but i like red miso for a stronger flavor) 

2 Tbsp tahini 

1 Tbsp honey 

1/4 cup rice vinegar 

2 Tbsp sesame oil 

2 Tbsp vegetable oil 

miso & tahini dipping sauce instructions: 

this couldn't be easier - just puree all the ingredients together. i use my immersion blender and the little cup it came with for this, but you could also use a food processor or a blender. if you're motor-less, just chop the garlic and ginger extra fine and give it a good stir! 

spring roll ingredients: 

spring roll wrappers 

a few spears of asparagus, sliced in half lengthwise and into 3 inch long pieces

1 carrot, cut into matchsticks 

greens of one wild leek, chopped into ribbons 

pea shoots 

cooked farro, or rice noodles 

spring roll instructions: 

first, prepare some water for wetting your spring roll wrappers. i like to use a rimmed plate wide enough to submerge the whole wrapper, but you could also use a pie dish or a frying pan - the options are endless! 

now, you just have to assemble! working one at a time, dip the wrapper into the water making sure to thoroughly wet both sides, you want the wrapper to start to become flexible so you can easily form the spring rolls. 

once the wrapper is wet, place it on a dry work surface (i usually use a wooden cutting board). pile your fillings into a long mound in the center of the wrapper. fold the wrapper around the two ends of the filling to keep everything inside, then roll it up as tight as you can! just like a sticky burrito!