As warm and sunny spring and summer days approach, we crave dishes that are light and full of fresh, seasonal veggies. They just make the insane heat a bit more bearable, you know?
When talking about such light meals, salads instantly come to mind. Whether it’s one of a more traditional nature like a crispy Cesar's Salad, or an exotic Thai Salad with Peanut Dressing, one cannot survive through the summer on salads alone.
And why would you? When we have those little packages of color and flavor called Spring Rolls. If you’ve never had a spring roll, think of it like a bunch of your favorite fresh, crunchy veggies held together in a thin rice wrapping paper. And, as it wasn't enough, you get to dip in the most succulent savory sauce.? Totally an AHA! moment, right?
From the crunchy veggie spring rolls to protein packed spicy ones, springs roll recipes are abundant. Today, I have decided to profile my favorite healthy "Fresh as Spring" rolls recipe and delicious Ginger Peanut Sauce for dipping.
Just as with the spring roll fillings, you can totally go crazy and dip them into whichever sauce you like. If you’re trying to keep your sodium and processed foods intake in place, staying away from store-bought sauces is best. Fortunately, you can whip up my delicious sauce in a matter of minutes.
INGREDIENTS
For the Fresh as Spring Rolls: 6 rice spring roll papers 1 red pepper, thinly sliced
2 carrots, thinly sliced
1 yellow bell pepper, thinly sliced
1 large bunch mint leaves
1 large bunch cilantro
¼ red cabbage, thinly sliced
2 cups of cooked cellophane noodles (optional)
For the Ginger Peanut Dipping Sauce: 1/2 cup peanut butter
1 1/2 tbsp low sodium soy sauce
1 tbsp raw honey
2 tbsp freshly squeezed lime juice
1/2 tsp chili paste
1 tsp fresh grated ginger
DIRECTIONS
For the Fresh as Spring Rolls:
Get rice paper flexible for wrapping the spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water.
Lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, fresh mint and cilantro, thinly sliced red cabbage, and a bunch of the cellophane noodles if desire.
Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Ginger Peanut Dipping Sauce:
In a small bowl, combine the peanut butter, low sodium soy sauce, raw honey, freshly squeezed lime juice, chili paste, and fresh grated ginger.
Stir until smooth. You can soften the peanut butter by microwaving for 10-15 seconds, if needed.
TIP: Make sure to have all your ingredients cut and prepped BEFORE getting the spring roll wrapper wet. The longer the wrapper sits, the more flexible it gets and you want it to be sitting for just 30-60 seconds before you start to roll it op or it will get sticky and more difficult to roll.
Gustavo Adolfo Mendoza-Baquero, CFO/Co-Owner
BRIAN BEAL MOORE CATERING
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