Spring rolls make such a perfect summer meal. Light and spicy, they’re perfect for a hot day, and also for cleaning out the fridge- almost anything’s fair game for a filling. Here’s my favorite version. If you’re worried about the pesticide or mold problems associated with peanuts, you can certainly substitute almond or cashew butter, or even sunflower seed butter if you’re dealing with a nut allergy.
For the Rolls
Rice paper rolls
Lettuce and/or spinach
Fresh cilantro, chopped
For the Sauce
2 Tbs. organic peanut, almond, cashew or sunflower seed butter
2 Tbs. Tamari
1 tsp. sesame oil
1 tsp. lime juice
1/2 tsp. apple cider vinegar
1/2 tsp. raw local honey
1/4 tsp. turmeric powder
1/4 tsp. powdered ginger (or fresh ginger juice)
Cayenne pepper to taste
1. Cut veggies into thin strips about half the length of the rice paper rolls.
2. Combine the ingredients for the peanut sauce, mixing well and adjusting to taste. The sauce should be thin enough to spread around easily, but thick enough to stick to the rolls. You might need to thin it out with some water or oil depending on how oily your nut butter is.
3. Fill a shallow bowl with hot water and quickly dip in a rice paper roll and lay flat. Pile some greens in the middle and top with a few pieces of each veggie and some cilantro. Fold the side closest to you over the veggies, turn in each side, and roll the whole thing over the back. It takes some practice, but they’ll taste great even if they don’t look very pretty.
These are also delicious with quinoa, mango, bean sprouts… whatever you’ve got on hand!
Bonus Tip: Drowning in swiss chard this summer? Skip the the rice paper rolls and wrap the veggies up in some chard!