It’s getting warmer and some of our Bay Area Spring days are really feeling a lot like summer. With the sun shining and a warm breeze, we’ve really been in the mood for food that’s fresh, colorful and easy to make. Veggie Spring Rolls are exactly that – they’re fun to roll, they’re nutritious, and they’re flavorful! They also travel well and are perfect for outdoor picnic days. You can easily substitute any spring veggie you’d like to roll up into these so you can treat the recipe below as a template. Feel free to get creative!
Spring Veggie Rolls
- 6 rice paper wrappers
- 1/2 cup butter lettuce, roughly chopped
- 1/2 avocado, sliced
- 1 carrot, julienned
- 1/2 medium cucumber, julienned
- 1 red bell pepper, julienned
- 1 cup red cabbage, sliced
- As much fresh cilantro as you’d like
- If you’d like for these to be a bit more filling, cook up a 1/2 cup of quinoa and throw that in too!
- 1/2 cup peanuts or 1/4 cup peanut butter
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari (gluten free)
- warm water to thin it up
- a dash of chili powder (optional)
- sesame oil (optional)
- Soak the rice paper according to directions on the package
- prepare all the veggies (& quinoa if you’d like)
- For the sauce – use a food processor or an immersion blender to pulse the peanuts until smooth or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin it up. You will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil (optional).
- Assemble the ingredients onto the bottom 1/3 of the rice paper (do not overfill or it will break!) and roll the wrap up the way you would a burrito.
- Cut the spring rolls in half and go for a dip!
Adapted from: http://happykitchen.rocks/vegan-spring-rolls-with-peanut-sauce/