Do you ever get to that point in the Baja Arizona
summer spring when the thought of turning on your oven seems almost unbearable? It seems as if summer produce, oftentimes best eaten raw, somehow knows that you can’t spare the extra few degrees. In these hot times, I eat a lot of juicy tomatoes and peaches, concoct refreshing smoothies in every color of the rainbow, and make these Swiss Chard Spring Rolls.
When I came home with a bunch of huge leafy Swiss chard in my Tucson CSA share this week, I immediately felt inspired to use them as a wrap. Years ago, I was inspired by the Raw Rainbow Wrap at Urban Fresh and decided to use it as my inspiration for these Swiss Chard Spring Rolls.
I began by laying flat two large leaves of Swiss chard. Then, I layered thinly sliced bell peppers, carrots, radishes, and rice in the middle of each leaf. The only thing left to do at that point was roll them up like mini burritos, dip them in my favorite peanut ginger dressing, and eat them in my cool, air conditioned house. Yup, Swiss Chard Spring Rolls are a summer meal anyone can get behind.