One way to include more veggies in your meals is to make spring rolls. These easy little Asian treats are one of my favorite things to eat. And I think everyone should know how to make them because it just adds another healthy meal option into your arsenal of recipes. You will love these!
Spring Rolls are great as an appetizer or for a light lunch or dinner. I absolutely love a raw spring roll paired with a tangy peanut sauce. OMG. The flavors are incredible. It's one of my favorite sauces. I also like to put a little bit on top of salads sometimes and it is so yummy that way too.
These spring rolls are cut in half so I made 5 long rolls and cut them in the middle with a sharp knife to have a nice tray of 10 medium sized rolls, perfect for dipping and sharing.
I like making Spring rolls without deep frying them. The raw version is healthier and has way less calories. It's also fun to make and once you get the technique down, you will want to make them all the time.
Just get all of the ingredients you want to add, some rice paper (located in the Asian section), and your sauce of choice. If you come across varying sizes of rice paper at the store, go with a bigger one. I have found that the bigger rice paper circles can hold more ingredients and give a much prettier roll. My local Harris Teeter and Publix carry rice paper so it's pretty easy to find and only costs $3-5 for a bundle of about 16 sheets.
There are a lot of recipes out there for peanut sauce but I don't even bother. I am obsessed with the House of Tsang's Bangkok Peanut Sauce. Oh boy is it amazing. It is so nutty, slightly tangy, and has garlic, ginger, and lemongrass in it. It's got quite the zing. In love!
I might make some fresh homemade peanut sauce sometime but until then, this bad boy is doing the job just fine. Seriously, it's amazing and oh so perfect with fresh spring rolls.
For this recipe I just added in a few extra black sesame seeds in the sauce for extra flavor and texture.
Rainbow Spinach & Vegetable Spring Rolls with Peanut Sauce Recipe
1 package of large rice paper circles
1/2 bag of spinach
1 red bell pepper, julienned
1-2 large carrots, julienned
1 yellow bell pepper, julienned
1 cucumber, julienned
1/4 head of red cabbage, julienned
1. Prep all of your ingredients to make assembly easy. You can use a mandolin with a julienne setting to make cutting and slicing extra easy.
2. Follow package instructions to soften your rice paper rolls. I usually soak one at a time in a wide shallow bowl of warm water. About 10-15 seconds tops.
3. When soft, take rice paper roll and gently spread onto a clean, damp surface. (A slightly damp flat paper towel is a great option)
4. Layer on spinach, red bell pepper, carrots, yellow bell pepper, cucumber, and some red cabbage and fold the bottom over the veggies and roll once, then fold in the sides and roll again until you reach the end. Repeat this process until all of the toppings are used. (Any extra leftover veggies can be used in a salad the next day!) Cut rolls in half with a sharp knife.
5. Serve on a large tray with a bowl of peanut sauce and garnish with sesame seeds. YUM!
Note: I find that spring rolls don't keep that well overnight and are the best super fresh. So try to eat them all immediately after you make them. The rice paper tends to dry out overnight, even in an air tight container.
I hope you enjoy this healthy plant based recipe!
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