Spring Rolls
Spring Rolls
Number of Servings:
8
Tags:
Vegan, Gluten-Free, Dairy-Free, Vegetarian Friendly
Prep Time:
Cook Time:
45 min
Ingredients:
8 sheets of rice paper
1 cup of butter lettuce
1 cup of finely sliced red cabbage
1 cucumber, thinly sliced
1 cup of carrot sticks
¼ cup of green onions
¼ cup of cilantro
2 oz of rice noodles
1 cup of pre-cooked chicken, tofu, or shrimp
Peanut Sauce Ingredients
⅓ cup of peanut butter or your choice of nut butter
2 tablespoons of rice vinegar
2 tablespoons of soy sauce
1½ tablespoons of maple syrup
1 teaspoon of toasted sesame oil
Directions:
Bring a pot of water to a boil and cook the noodles until they are al dente, following the package instructions.
Fill a shallow pan with about an inch of water and prepare the vegetables by cutting them as needed.
Soak one rice paper in the water for approximately 20 seconds, adjusting as necessary.
With about one inch of rice paper left around the edges, place your fillings on the lower third of the paper.
Fold the short sides in, similar to making a burrito, and then roll it up completely. Repeat this process with the remaining ingredients.
In a bowl, combine all the ingredients for the peanut sauce, mixing until smooth and well blended.
Description:
Fresh, crisp, and full of flavor! These spring rolls are packed with colorful veggies that provide crunch and essential vitamins, while lean protein helps keep you energized. Wrapped in rice paper and paired with a nourishing nut-based dipping sauce, they make a refreshing, balanced meal or snack.