Spring Rolls with Creamy Peanut Dip




Spring rolls are a fun way to eat your veggies and a refreshing way to replace sandwiches in warm weather.


Salad is wrapped up and dipped in a creamy peanut butter dressing for a gluten-free, vegan, and no-added-sugar meal. (You can add protein like shrimp if you'd like!)


Salad is pre-made for the spring rolls.

Effort

These are extremely easy to make. Once the salad and dip are ready, all you have to do is add a handful of the salad to the rice wrappers and roll them up!


Customize Your Spring Rolls

You can customize your spring rolls with any fruits and vegetables you like. I've made with and without cilantro, raw zucchini, strawberries, blueberries, and watermelon. My base is always shredded cabbage and carrots, though.


How Many Spring Rolls Should You Eat?

Four spring rolls are a healthy meal. They pair veggies with protein and healthy fats from the dip. If you eat as a snack as opposed to a meal, reduce the serving to 2 spring rolls.


Allergies

*If you have a peanut allergy, try substituting the peanut butter with another nut or seed butter. These really require the dip to enjoy to their fullest potential.


Spring Rolls with Creamy Peanut Dip

Yield: 8 spring rolls + ¾ cup of dip

Serving: 4 spring rolls + ¼ cup of dip

Prep Time: 30 minutes


Spring Rolls with Strawberries & Veggies

Ingredients

For the Dip:

½ cup no-added-sugar peanut butter

¼ cup rice vinegar

½ tsp ground ginger

3 oz water

1 clove garlic, peeled

2 Tbsp liquid aminos (or soy sauce if gluten isn’t an issue)

½ tsp sriracha

For the Spring Rolls:

1 ¼ cups of “angel hair” or shredded green cabbage

2 carrots, grated

¼ cup cilantro, chopped

Optional: Fruit (6 fresh strawberries, diced or 1 cup watermelon, diced small) or cooked shrimp

8- 6" rice wrappers


Directions:

For the dip:

  1. Blend all dip ingredients in a blender until smooth and creamy. (If you prefer a thinner consistency, you can add water one tablespoon at a time.) Refrigerate while you make the spring rolls.

For the Spring Rolls:

  1. In a medium bowl, combine shredded cabbage, grated carrot, chopped cilantro, and optional fruit or shrimp. Use tongs to toss.

  2. Fill the center of a large plate with water.

  3. Lay the first rice wrapper on the plate with water. When the edges start to curl up, flip it over and let sit for about 10-15 more seconds.

  4. Move the wet rice wrapper to a dry plate. Add about 1/3 cup of the vegetable mix to the middle of the rice wrapper.

  5. Fold in the sides of the rice wrapper first. Then roll the wrapper from front to back and seal the edges.

  6. Repeat with remaining rice wrappers.

  7. Once all spring rolls are completed, remove the dip from the fridge. Use a spoon to spread dip on your spring roll and inside after each bite!


Nutrition: (Calculated using strawberries)

Serving Size: 4 spring rolls with dip

Calories: 417

Carbs: 59

Protein: 12

Fat: 15

Saturated Fat: 2

Cholesterol: 0

Sodium: 642

Fiber: 6

Sugar: 9

Vit C: 75

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