These are far from traditional, but we're making them a lot these days as a way to celebrate fresh spring produce.
8 clear spring roll wrappers
1/2 bunch cilantro or parsley
2-3 radishes, sliced lengthwise
Cooked rice or vermicelli or glass noodles
Steamed greens, chopped into ribbons
1/4 cup tahini
1 tablespoon soy sauce
dash Sriracha or other hot sauce
1 tablespoon vinegar
1. Prepare your ingredients and lay them out on a cutting board or counter.
2. Boil a quart or so of water, then pour into a pie dish.
3. Make dipping sauce: use a fork to whisk all the ingredients together in a small bowl.
4. Assemble the rolls: Moisten one wrapper at a time by holding it on opposite edges and running it through the hot water. It'll soften within seconds, so be careful not to crumple it. Lay soft wrapper on a plate, then smear a teaspoon or so of miso onto the bottom third of the wrapper. Layer fillings on top of the miso. Don't use more than about 2/3 cup total volume of fillings!
5. Roll up the wrapper by tucking in the edges, then rolling away from you while tucking the trailing edge in, exactly like you would a burrito.
6. Once you've made 8 rolls, serve immediately with the dipping sauce.