Description
My wife asked for Spring Rolls the other day so I threw together a completely NO-COOK recipe that's just as tasty as it is healthy.
Ingredients
Units
Scale
Spring Rolls
- 8 rice paper wrappers
- 1 cup julienned carrots
- 1 cup julienned english cucumber
- 1 cup julienned red bell pepper
- 1 cup red onion strips
- 1 cup romaine lettuce, shredded
- 1 cup savoy cabbage, shredded
- 1 small handful of fresh cilantro
- 3-4 fresh basil leaves
Peanut Sauce
- 1/4 cup natural peanut butter, sodium-free
- 3 Tbs coconut aminos (can sub with low sodium soy sauce)
- 1 Tbs rice vinegar
- 1 Tbs maple syrup (optional if it's not sweet enough)
- 2 tsp sriracha (optional but good)
- 1/2 tsp garlic powder
- 1/4 tsp ginger
Instructions
- Whisk all sauce ingredients together in a small bowl, set aside
- Finely chop, shred, or julienne all the veggies into small strips
- Lay a damp tea towel down on your work surface
- Fill a large bowl or pan (bigger than the rice paper wraps) with an inch of water
- Submerge a rice wrap in the water for 10 seconds and then place on the tea towel
- Place a good amount of veggies onto the lower third of the wrap leaving a 1"- 2" gap on the sides
- Carefully roll wrap tucking in the sides as you go
- Place on another damp towel or paper towel until all spring rolls are assembled
- DO NOT LET THEM TOUCH EACH OTHER - they are REALLY sticky
- Serve with the peanut dipping sauce
Notes
Keywords: vegan spring rolls