• 12 brown rice wrappers, medium-sized (about 8-9 inches or 22 centimeters)
• 4 cups lettuce, spinach, or other green, torn or chopped into bite-sized pieces
• 4 cups arugula, washed and chopped into bite-sized pieces
• 4 oz. plain , softened
• 2 pints ripe strawberries, washed, hulled. and sliced
• Fresh mint leaves

1. Heat large bowl of water. Dip one brown rice wrapper into hot water. Hold it there for 10 seconds.
2. Set damp wrapper onto cold, dry, flat surface. Add row of lettuce (or other greens) in the center of the wrapper.
3. Top with arugula, then add a slight smear of goat cheese. Then stack a row of strawberries. Place 2-3 mint leaves on top.
4. Fold top of wrapper down. Then fold bottom of wrapper up (about an inch). Then roll from the left, tucking and rolling until the spring roll is closed.
5. Set onto serving dish. Repeat until all ingredients are gone. Make sure not to let spring rolls touch on serving plate as they will tear.
6. Refrigerate until time to eat. Garnish with more mint. Serve with Balsamic Vinaigrette as a dipping sauce.

Recipe and photo from christinanifong.com.