Vegetable blueberry spring rolls with B.C. blueberries

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Just when you think you've made every variation of the rice paper roll, this recipe with B.C. blueberries show you even more possibilities. Put blueberries in the roll as well as the dipping sauce.

Summer rolls

10 8” round rice paper wrappers
1 cup fresh B.C. blueberries
1 cup whole spinach leaves, stems removed
1/2 cup thinly sliced avocado
1 cup tofu or chicken, cut into ½” x 2” strips
1/2 cup seeded and julienned cucumber sticks
1/2 cup julienned bell pepper
1/2 cup julienned carrot
1/2 cup julienned daikon radish
1/4 cup roughly chopped mint leaves, optional

Fill a large shallow bowl 1/2" up the sides with warm water.

Place rice paper, one sheet at a time, in the water for 30-40 seconds until softened. Replace with fresh warm water every 2 or 3 rolls.

Transfer wrapper to a dry tea towel to remove excess water, then transfer to a dry surface.

Place blueberries, spinach and avocado (which will show on the outside of the roll) across the top potion of the wrapper, leaving an inch on each side.

Place the cut ingredients in the centre of the wrapper, leaving an inch on each side.

Fold bottom of the wrapper closest to you over the filling, rolling away from you (following the length of the vegetables)

Once you have rolled half way, fold in the sides and finish rolling.

Repeat with remaining wrappers and filling.

Cut in half and serve with blueberry peanut dipping sauce.

Blueberry peanut dipping sauce

1/2 cup fresh or frozen B.C. blueberries
3 tbsp unsweetened peanut butter
3 tbsp light soy sauce
1 tbsp lime juice
1 tbsp orange juice
1 tbsp chopped fresh cilantro
1 tsp chili paste
1 tsp sesame oil

Add all ingredients to a blender, and blend until smooth.

8 to 10 rolls