“EVERY SPRING IS THE ONLY SPRING—A PERPETUAL ASTONISHMENT.”—Ellis Peters Vegetable Spring Rolls with Lemon-Herb Vinaigrette
Makes 12
1 (8-ounce) package miniature rainbow carrots, peeled and cut matchstick-thin3 stalks celery, cut matchstick-thin½ daikon, cut matchstick-thin½ cup alfalfa sprouts½ cup Lemon-Herb Vinaigrette (recipe follows)1 head butter lettuce, washed, trimmed, and cut into 12 (4-inch) leaves12 blanched chives*
1. In a small bowl, combine carrots, celery, daikon, and sprouts. Add Lemon-Herb Vinaigrette, and toss to coat.
2. Divide vegetables among lettuce leaves; roll to cover. Secure each bundle by tying with a chive. Serve immediately.
*To blanch chives, cook for about 10 seconds in simmering water, or microwave for about 15 seconds in a paper towel. Chives will be delicate, so preparing extra allows for breakage.
Lemon-Herb Vinaigrette
Makes 1½ cups
¼ cup white…