BY ELIZABETH BORELLI
I love fresh spring rolls, or salad wraps as they’re sometimes called. The Thai-inspired kind prepared with raw, julienned vegetables snugly encased in a rice paper wrapper, made even more delicious with a savory dipping sauce served on the side. It’s a simple concept, yet one of those recipes I hesitated to try at home.
My problem was with the rice paper wrappers. I would buy them periodically, but my good intentions were always cut short by the lack of directions on the package. Eventually, as in a long time later, I would feel compelled to toss them, unopened, they were so old. Why it took me to long to simply look up the directions, I’ll never know, but I tell you now that I’ve got a handle on it, making healthy, delicious spring rolls is embarrassingly easy and very kid-friendly.
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