Veggie Spring Rolls

Recipe From: Laura

With summer upon us,  I look for healthy, simple meals that don’t require heating an oven or stovetop.  These fresh veggie rolls are a perfect fit for those hot summer days or when you don’t feel like cooking.  They’re even a great way to get the kids to eat more of those nutritious veggies!! ☺   You’ll find these spring rolls simply heavenly---with a combination of fresh vegetables, herbs, and a flavorful peanut sauce for dipping.   They are super fun to make too.  I used a mandolin slicer to slice the veggies real thin which is ideal for these wraps.  For the rolling part –look on youtube, “How to roll a vegan spring roll’ so you can roll them tightly and nothing falls out.  Oh, and let me just say this…. The sauce…. Mmmm....mmm….. absolutely Incredible!!    The sauce is what really ‘makes’ these spring rolls my happy place.   

1 package rice paper spring roll wrappers

1 (5 oz.) bag baby spring lettuces

1 red bell pepper, cut into strips

1 hothouse cucumber, sliced

 1 avocado, peeled and sliced

1 cup shredded carrots

1 cup thinly sliced purple cabbage

fresh mint and basil (Thai basil recommended)

1 recipe Thai peanut sauce  (see below)

DIRECTIONS:

Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften 5 to 8 seconds (no more than 8 sec. or will rip). Remove from the water and lay on  your work surface.

Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. If you would like one certain veggie showing at the top of the rolls, lay that toward the other end. I like the look of avocado slices underneath the transparent paper, so I place it separately.

 ( Add a lil' bit of shredded chicken if you’d like. I used Costco's  canned chicken --Laura.)

Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you’ve made all you want or are out of ingredients (or youtube it for a visual). Store the rolls covered in the refrigerator until ready to eat, then cut in half. Enjoy with peanut sauce.

                                                     SIMPLE THAI PEANUT SAUCE

1/2 cup peanut butter (organic, unsalted, unsweetened)

2 tablespoons liquid aminos (healthier alternative to soy sauce)  or soy sauce if that’s what u have –it is a lil' more saltier tasting

1/2 tablespoon minced ginger

1 clove garlic, minced

2 tablespoons rice vinegar

1/2 teaspoon sriracha sauce (opt)

1/2 teaspoon maple syrup

1/3 cup water

Add the peanut butter, soy sauce, ginger, garlic, vinegar, siracha, and maple syrup to a small bowl or jar. Whisk together, then whisk in the water slowly until the desired consistency has been reached. This peanut sauce tends to thicken up over time, so add more water as needed to thin. Taste and adjust as you’d like.