Perfect cool, crisp, light dinner for hot summer days. Or honestly, anytime you have a refrigerator of raw veggies to use up and little hands to help with the assembly!
These are prep-time-intensive to chop all the veggies, but many you can buy pre-shredded/julienned at the grocery store. Kids LOVE to help stuff their own rolls. Just be sure they don’t over-stuff or they bust and the game is over.
Loaded veggie Spring Rolls
- Rice Paper rolls (thin and round, found in Asian foods section.)
- Greens (lettuce, spinach)
- Orange (carrots, bell peppers)
- Purple (red cabbage)
- sprouts (bean, broccoli, any variety)
- herb (mint, basil, cilantro)
- optional meat (chicken, shrimp)
Soak the rice paper rolls in warm water for ~30 seconds until they soften and become translucent. Then set them on a cutting board or other work surface and put about ½ cup of “filling” then fold in the sides and roll up like a burrito. The rice paper is stretchy, but be careful to not over stuff or it will tear.
Jen’s Thai peanut sauce
- 1/4 c peanut (or other nut/seed) butter (natural, no junk added)
- 1/4 c fresh squeezed orange juice (or 1T lime juice and 1 T honey)
- 1t minced garlic
- 1t siracha/hot sauce
- 1 t fresh grated ginger
- 1 T soy sauce or coconut aminos
- 1T rice vinegar
- 1/4 t salt
Fill a shallow container that is larger than your rice paper rounds with warm water. Soak one rice paper round (sold in asian section of most grocery stores, dried, flat round, translucent) in water until it’s pliable and more translucent. Then carefully move it to a work surface. Soak one at a time or they’ll stick together.
Prep veggies by slicing as thinly as possible. Layer veggies in the softened rice paper. You can put a drizzle of sauce in the spring roll or just serve on the side.
For sauce, blend all ingredients until smooth.