Spring Rolls

This is another example of delicious and nutritious recipe. These take a little practice to get a good tight roll when building them, but they are worth it. You can play with the ingredients and make them how you like. It also works very well for RCO (refrigerator clean out). The Spicy Thai Peanut Sauce is what really makes this dish. The veggies are crisp and fresh with a nice crunch, but dipping the rolls in the sauce is divine! I’ll typically eat 4-5 of these rolls. The nutrition facts at the bottom are estimated, because you build it your way and it depends on how aggressively you dip it into the sauce.

My wife finds these recipes on line. I want to give credit where credit is due. This is from a website called Yummy Mummy Kitchen. The website goes into more details about the building process.

INGREDIENTS

•  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 Simple Thai Peanut Sauce (see below for recipe)

INSTRUCTIONS

1. 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 10 seconds. Remove from the water and lay on your work surface.
2. 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.
3. 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. Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with peanut sauce.

NOTES

Nutrition information has been calculated for 1/6 of this recipe not including the peanut sauce. Calculations are done on a third party site, and I am not a certified nutritionist, so I can't guarantee accuracy. If your health depends on nutrition facts, please calculate again using your favorite calculator.

Nutrition Information:

 YIELD: 6 SERVING SIZE: 1/6 recipe

Spicy Thai Peanut Sauce

INGREDIENTS

•  1/2 cup peanut butter (unsalted, unsweetened)
•  2 tablespoons soy sauce (coconut aminos for gluten-free)
•  1/2 tablespoon minced ginger
•  1 clove garlic, minced
•  2 tablespoons rice vinegar
•  1/2 teaspoon sriracha sauce
•  1/2 teaspoon maple syrup
•  1/3 cup water

INSTRUCTIONS

1. Add the peanut butter, soy sauce, ginger, garlic, vinegar, sriracha, 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.

Spring Roll Nutrition:

Spicy Thai Peanut Sauce: