Spring Rolls with Ginger Peanut Sauce
These rolls scream spring and it’s full of fresh, delicious, and powerful veggies.
Plus it’s simple, quick, and low calories. Magical combo! You can use any of your favorite organic veggies, herbs, and fruits. I’ve listed some of my favorites, but get creative and make it your own. You can have as many or little as you want for your filling. And for even healthier option, use steamed cabbage leaves in place of rice paper. This dish can be an appetizer, an entrée, or a snack.
7-8 rice spring roll papers or steamed cabbage leaves
1 organic beet, skin removed and finely grated
½ organic yellow, red, or green pepper, seeded & thinly sliced
1 cup organic carrots of any kind, thinly sliced
1 ripe mango or apples, cubed or sliced
½ cup organic cilantro, Italian parsley, basil, or mint leaves. Use as much or little as you desire
8 ounces of extra firm organic tofu
8 ounces of vermicelli noodles
Organic spouts of any kind
1 avocado, sliced
2-3 steamed asparagus ( cut in quarters to fit the roll)
1 cup of organic red cabbage, thinly sliced
1 cup of organic cucumber, thinly sliced
1 cup cooked organic quinoa of any kind (this will add protein, flavor, and volume)
Shrimp (wild caught). Boiled, broiled, or grilled
Ginger Peanut Sauce
½ cup unsalted organic peanut or almond butter
11/2 tablespoon tamari or organic soy sauce
2 to 3 tablespoon maple syrup or organic raw honey
½ of lime, juiced
½ teaspoon chili garlic sauce or your favorite hot sauce
½ teaspoon ginger, grated
Make the ginger sauce by mixing all the ingredients in a medium bowl and set aside.
Cup up all the vegetables, preferably in uniform size and set aside on a plate.
In a shallow dish, place the rice papers to soften in hot water for about 10-15 seconds. Then gently dry them with a kitchen towel and place it on a cutting board.
Cabbage rolls: You can use steamed cabbage leaves in place of the rice paper. It’s even healthier than the rice paper.
Cut a whole cabbage, white or red, in quarters, removing the center core. Place them in a double broiler with simmering (not boiling) water for about 7-9 minutes. Take it out and place it on a plate to cool.
One at a time, place the veggies, herbs, tofu, etc., on the rice paper or cabbage leaves. Avoid putting too much filling. Spoon a bit of the sauce over the filling. Then gently, fold the top over the filling, and roll over once to seal all the sides. Repeat the process with the other rice paper or cabbage leaves.
Serve the rolls with the ginger peanut dipping sauce.