Considering yesterday was the first official day of Spring, I thought Spring Rolls would be the perfect way to celebrate!
These are seriously one of my favorite things to make in the Spring and Summer. They are light, refreshing, and healthy :) Plus, I could literally drink the peanut sauce with a straw it's so good.
I taught these at a workshop when I lived in Amsterdam and again at a workshop last year in Oklahoma City, and both times they proved to be crowd pleasers. It's a fun recipe to make with the family or a group of friends, and you can add whatever extra ingredients you'd like!
Rice paper sheets
Carrots, sliced into sticks
Red bell pepper, sliced into sticks
Beet, sliced into sticks
Cucumber, sliced into sticks
Micro greens or sprouts, optional
2 garlic cloves
1 inch of fresh ginger root
1/3 cup peanut butter (or sub. for almond butter, cashew butter, or tahini)
1/3 cup water
2T tamari (gluten free soy sauce)
2T pure maple
2T lime juice
1. Put all of your sauce ingredients into a high speed blender and blend on high until smooth. Pour into a jar or bowl and set aside.
2. Chop all of your vegetables for the spring rolls and set out on a big plate or cutting board, so they are ready to assemble.
3. Boil a pot of water and then pour the hot water into a bowl that you can dip the rice paper into.
4. Once you are ready to assemble the spring rolls - dip one sheet of rice paper into the hot water until it is soft, but not mushy. Then set the rice paper onto a plate, add your ingredients, roll up like a burrito, and dip in your sauce to enjoy!
I prefer to make one at a time and make them as I eat. They do not store well overnight, but you could make a big batch and store them for a few hours in the refrigerator.