Rainbow Spring Rolls
Ingredients
The Spring Rolls
-
7-8
pieces
rice spring roll papers
-
1
medium
beet (skin removed and finely grated)
-
½
each
yellow and red pepper (seeded and thinly sliced)
-
1
cup
carrots (thinly sliced)
-
1
each
ripe mango (cubed)
-
1
large bunch
mint leaves
-
1
large bunch
cilantro (cut from stems)
-
8
ounces
extra-firm tofu or cooked vermicelli noodles (optional)
The Ginger Peanut Sauce
-
½
cup
salted natural peanut or almond butter
-
1½
Tbsp
soy sauce (tamari for gluten-free)
-
2-3
Tbsp
brown sugar or maple syrup (to taste)
-
½
medium
lime (juiced)
-
½
tsp
chili garlic sauce
-
½
tsp
fresh grated ginger (optional)
-
to taste
hot water (to thin)
Instructions
- Prep the vegetables and set aside for easy assembly.
- Bring water to a boil and set aside to cool slightly for the rice papers.
- Prepare the peanut sauce by whisking all ingredients except water in a bowl, then add hot water until the desired consistency is achieved.
- Soak a rice paper in hot water for 10-20 seconds until soft, then transfer to a damp surface.
- Add the fillings (carrots, peppers, mango, beets, cilantro, mint) and fold the rice paper to seal the spring roll.
- Repeat the process until all ingredients are used, then serve with the dipping sauce.
Nutrition Facts (estimated)
Servings
8 spring rolls
Calories
226
Total fat
8.9g
Total carbohydrates
23g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
You might also like