Fresh Vegetable Spring Rolls

By: Suzanne Boothby

Inspired by Vietnamese spring rolls, this vegetarian dish is made with fresh herbs and vegetables, served with a hearty dipping sauce. It’s like a mini salad wrapped in rice paper with your dressing on the side. You can find these gluten-free rice wrappers in the Asian section of the grocery store or at a specialty market. These rolls are delicious on a warm day or pair them with soup for a larger meal. They travel well and work great for picnics or you can bring them to a party as a appetizer. Enjoy!

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Ingredients:

The Rolls

  • 1 pack of rice paper wrappers
  • 1 bunch of fresh basil
  • 1 bunch of fresh cilantro
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, shredded
  • 1 cucumber, thinly sliced
  • 1 package of bean sprouts
  • 1 head of Romaine lettuce

The Sauce

  • 2 heaping tablespoons of organic peanut butter
  • 1 lime squeezed
  • 1 teaspoon of fresh ginger, grated
  • 2-3 tablespoons of soy sauce
  • water (as needed to get the consistency you want)

Directions:

To Make the Rolls

  1. Set up an assembly line with your ingredients.
  2. Fill a large bowl with warm water for your spring roll wrappers. Gently place the first one in the water and let it stay for about 30 seconds to a minute, until it looks like a jellyfish floating in the water.
  3. Lay the wrapper on a cutting board or plate.
  4. Place 1 handful of basil and cilantro, a small pinch of carrots, cabbage, cucumber, bean sprouts, and a small piece of lettuce in the middle of the wrapper and gently fold the skin like a burrito, starting at one end and rolling the wrapper, folding the sides in as you go.
  5. Continue until you have the desired number of spring rolls.

To Make the Sauce

  1. Add all ingredients to a bowl and with a whisk whip the mixture together.
  2. Add small amounts of water until you get the desired consistency.

Serve rolls and sauce together on a platter.

Substitutions:

Peanut butter – Sunflower seed butter (for nut allergies)

Soy Sauce – Tamari (gluten-free fermented soy sauce)

Prep time: 10 minutes

Total time: 20 minutes

Servings: Makes 8 to 10 spring rolls

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

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