Fresh and Light Spring Rolls
With temperatures heating up I find myself craving hot meals less and less. These spring rolls make for an awesome veggie packed meal with optional added protein and gluten free carbs from rice!
If you don’t know what rice papers look like they are usually 1 ingredient, rice! Thin flat round discs that get super sticky after you soak them in water. The stickiness is good though as it helps you wrap them up!
The second step is choosing your ingredients! If you’ve been following me for a while you know I’m OBSESSED with cilantro soooo I decided to change up the herbs and use basil and mint! For veggies I’m using lettuce, and julienned peppers, mango and cucumber!
Once you’ve dipped your rice paper in warm water (just follow the directions on the package) you can lay in all your veg and add some protein if you want! I went with cooked and cooled shrimp and topped it off with rice noodles.
Roll those babies up!
Now that you have your beautiful stack of spring rolls you obviously need a dipping sauce! I kept it easy with this peanut sauce - only a few ingredients that you probably already have! The peanut butter also adds some healthy fats to make this a well rounded meal! Mix all the listed ingredients together and add hot water 1 tbsp at a time until you’ve reached a consistency you like! I used about 3.5 tbsp.
5 22cm rice papers
1 julienned red pepper
1 julienned mango
1 halved and julienned cucumber
3oz rice noodles
5-10 fresh basil leaves one per roll
10-20 fresh mint leave about two per roll
10-20 cooked and cooled shrimp 2 per roll (opt.)
1 piece of lettuce per roll
½ cup natural peanut butter
2 tsp soy sauce
1 tsp hoisin paste omit for vegan
2 tsp maple syrup
1-2tsp Shredded ginger
Hot water to texture