One of the highlights of our garden club program is the food station. Kids love eating snacks they can make on their own! Especially when we incorporate an ingredient they harvested from the garden. If not freshly harvested, most of the snacks we feature use local ingredients, so they are still fresh and delicious. This is a super easy, kid- approved, Â recipe that is fun to make and super versatile. Explore different flavors and combinations to fill your spring roll! Here is how we did ours:
To purchase from Food Roots:
1 bunch of carrots (Josi Farms), sliced into thin strips
1 bunch of Italian Parsley (Mountains to Rivers)
Seasonal Salad mix (Circe’s Garden or Fawcett Creek)
To spice it up, add Mustard Greens or Arugula (Fawcett Creek)
To purchase from your other favorite store:
1 package of spring roll rice paper (we found these at SafeWay)
1 package of vermicelli noodlesÂ
1 large cucumber, sliced into thin strips
Prep:
Cook vermicelli noodles in boiling water, according to package instructions. Drain and rinse with cold water.
Gather all topping ingredients together, including chopped veggies, herbs.
Soak rice paper in warm water until it softens. Kids love this part!Â
Assembly:
Layer 1-2 slices of each veggie, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.
Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.Â
Lucy approves!