Spring rolls are one of my new favorite ways to enjoy summer veggies. I loved these so much, I had them for lunch/dinner 4 days in a row! Spring rolls are super versatile because you can add whatever vegetable you like. They also travel well; perfect for a picnic or healthy lunch at work.
To make spring rolls, start by filling a shallow dish (I used a large plate) with warm water. Soak a rice paper sheet in the water until soft and pliable. Lay out the rice paper and put your fillings in the middle of the rice paper. I used rice noodles, kale, carrots, cucumber, avocado, sprouts, and broccolini (which works well because it has smaller florets and thinner stalks than regular broccoli).
Next, fold over two sides of the rice paper…
Then roll up the spring rolls as tightly as possible – kind of like a burrito.
You can cut the rolls in half diagonally if you’re feeling fancy but I think they are a little easier to eat when left whole. Serve with spicy peanut sauce or your sauce of choice.
- 1/3 cup peanut butter
- 2 tablespoons tamari
- 2 tablesppons brown sugar
- 1 tablespoon fresh ginger
- 1 tablespoon lime juice
- 1/2 teaspoon chili garlic sauce
- chili powder, to taste
- 4-6 rice paper sheets
- 1 cup cooked thin rice noodles
- 4-6 kale leaves
- 1 carrot, cut into sticks
- 1/3 cucumber, cut into sticks
- 1/2 avocado, sliced
- 1/3 cup sprouts
- 1/3 cup broccolini, cut into small florets (optional)
- In a blender, blend all peanut sauce ingredients with 1/4 cup water until smooth. Add more water until desired consistency is reached. Set aside in a bowl.
- One at a time, place rice paper sheets in a shallow dish filled with warm water until soft and pliable, lay out flat. Arrange fillings in the middle of the rice paper. Fold over two ends, then roll up as tight as possible.
- Serve with the sauce.