Spring Rolls are one of our favorite meals. At first glance, they might look a little intimidating to make, but its actually the oppose! They are delicious, quick, and fun for the whole family to make! Also, the ingredients are super colorful, which means that this meal is nutrient dense…containing tons of vitamins minerals, and healthy carbs and fiber. Here’s a quick how to!
For the spring rolls
- Lettuce (spring mix, romaine, iceburg…doesn’t matter!)
- Purple cabbage
- Red Bell pepper
- Green Onion
- Mung Bean Sprouts
- Cooked Tempeh or Shrimp (optional)
- Any other veggies that you deem worthy
- Rice paper wrappers
- Vermicelli rice noodles (also called maifun)
For the Dipping Sauce:
- 1/2 cup natural peanut butter
- 1/2 cup unseasoned rice vinegar
- 1/4 cup maple syrup
- 1/4 cup coconut aminos (soy sauce)
- 1-2 TBSP chili garlic sauce (Careful, it’s spicy! You can always omit it)
The Prep Work:
Thinly slice your favorite veggies. We listed ours above, but you can truly use any veggies that you like.
In a medium sauce pan, bring water to a boil and add your rice noodles. They will only need to cook for a few minutes (check the instructions on the wrapper). Once cooked, strain the water off and let cool.
Make the Dipping Sauce:
Mix all of the sauce ingredients listed above in a small dish. That’s it!
Roll it up!
Fill a container with warm water and place your rice paper in it until the rice paper becomes soft. We’ve found that one of the best containers to use is a cake-pan, as the circular rice paper wrapper fits perfectly inside
Once the rice paper wrapper is soft, remove it from the water, letting it drip off a bit, place it on a plate and smooth it out. Then, add your sliced veggies and rice noodles to the center of the wrap.
Next, fold in both ends, and roll it up tightly; the paper will stick to itself.
Check out the video below for a demonstration.