In the kitchen with Chef Michael Goldsborough: Greenmarket Vegetable Spring Rolls

Greenmarket Vegetable Spring Rolls

1 large bunch ramps, grilled

1 large red pepper, julienned

1 large yellow pepper, julienned

1 large green squash, julienned

1 large yellow squash, julienned

1/4 lb. cellophane noodles, softened in hot water

1 pack spring roll wrappers, 10 inch size

For Asian Vinaigrette:

1/4 cup rice wine vinegar

1/2 cup blended oil

1 T. mustard

1 T. mirin

1 tsp. ginger, chopped fine

Blend vinegar, mustard and mirin, then whisk in the oil to emulsify. Add in ginger.

Now toss in your vegetables and marinate for 20-30 minutes.

Prepare a bowl of cold water. Dip each spring roll wrapper in the water for about 10 seconds, then rest them until use.

Lay the first wrapper on your cutting board. It should be soft and pliable. Lay out the marinated vegetables in a line down the wrapper, then top with some of the noodles.

Tightly roll the wrapper. Now take a second wrapper and wrap it around the outside to enforce it.

Place each finished spring roll on a sheet tray, then cover with a wet towel. They must stay moist. Cut into slices with a wet knife just before serving.

To make the dipping sauce:

1 T. Thai curry paste

1/2 cup mayonnaise

Combine these two together and serve with the rolls. Enjoy!