RECIPES: Spring Rolls & Pesto

August 4, 2016

This week Kelly Hollinger came to market for a cooking demo and whipped up these delicious spring rolls plus a seasonal pesto!  She's super passionate about sharing how easy it can be to make healthy food.  Below are her recipes.  Try them yourself and let us know what you think.  



Spring Rolls


Rice papers (found at a local Asian market)


Heat 1-2 cups of water


Put in a baking pan, square or circular. 1inch of hot water in the bottom


Place one individual rice paper on the water for 3-5 minutes until soft


Place rice paper on cutting board and layer desired vegetables and herbs (e.g. carrots, zucchini, lettuce, onions, basil, cucumbers, tomatoes, sweet

potatoes, etc.)


Roll up and serve with sauce (e.g: pesto, peanut sauce, dressings, etc.)



Seasonal Pesto

Yield 1pint (2 cups)



2 cups of greens (basil / rainbow chard / lettuce / parsley / kale)


2 garlic cloves


¼ cup hard cheese (parmesan / romano / feta)


¼ - ½ cup of oil  (Extra virgin olive oil / Hemp oil / Avocado oil / etc.)


¼ Cup of Nuts (Cashews / Almonds / Walnuts / Hemp Seeds / Pine nuts, etc)


Seasonings: Salt, Pepper, Paprika, Cayenne, etc.


*Optional: 3Tbsp of water to desired constancy



Put ingredients in a food processor ideally or in a blender, blend until smooth.


*Be careful of oxidation. Put in a container with plastic wrap touching top layer of

pesto and put a lid on the container. Also can freeze to preserve for larger periods of time. Ziploc bags are great!

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