Cold Spring Roll #1

I bought some spring roll wrappers the other day. I didn't have what I felt were particularly spring rolly ingredients in the house, but I was feeling impatient, so I used what I had and made some anyway. They turned out to be really tasty. The warning you hear about any kind of roll is that you shouldn't put too much filling in. I may have taken this directive a little to seriously because I definitely could have made these bigger. I'm excited to make lots of spring rolls. I have a few ideas up my sleeve. Anyway, here's my recipe for clean-out-the-crisper spring rolls:

Ingredients:

For the spring rolls:
roasted golden beets, chilled and julienned
mixed greens
red pepper, julienned
carrot, julienned
buckwheat soba noodles, cooked and rinsed in cold water
spring roll wrappers

For the sauce:
1/4 cup peanut butter
1-2 tbsp chili garlic sauce
1-2 tbsp maple syrup
splash of rice vinegar

Instructions:
1. Slice all ingredients and have them ready to fill wrappers.
2. Submerge wrapper in hot water one at a time for 10-15 seconds until soft.
3. Lay softened wrapper on a clean, damp tea towel. Arrange filling in middle.
4. Fold in top and bottom. Fold over left side and roll tightly toward right side.
5. Repeat with each wrapper.
6. Cover prepared spring rolls with a damp tea towel. They can be refrigerated like this for a few hours.
7. Whisk together sauce ingredients. Taste and adjust to your liking. You may want to add a little water if you prefer a thinner sauce.
8. Serve with spring rolls with dipping sauce on the side.

Pairs nicely with impatience.