Aren’t these the prettiest? A little frustrating to make, but very pretty. And very healthy! This was my first time making any sort of raw spring roll, so I didn’t really know what I was doing. They’re not hard, but it took me about 5 tries (and ruining 5 rice wrappers) to get into the spring roll groove. Parchment paper is key here! It’s a must have in your kitchen for so many recipes, so if you don’t have any, go get some before you try these. The sticky rice paper won’t stick to it and it makes moving the rolls really easy.
I wanted to make spring rolls because Mitch and I order them all the time when we go out to dinner. They’re refreshing, healthy and fresh and I thought they would be the perfect snacking food to have around the house. You could also make them for dinner as a side, or put a protein inside the spring rolls. I think chicken would be amazing I just didn’t want to go to the effort.
You start by making your white or brown rice. While that’s cooking, you cut your veggies into little match sticks. You can use any veggie you like or that you have on hand. Roll the rice and veggies into your rice papers (on top of the parchment!), then dip them into the best almond butter dipping sauce. The sauce is really why these are so good. And it’s really easy to make. It also adds healthy fat which helps make these a complete meal if that’s what you want to do.
Enjoy these pretty little healthy spring rolls and Happy Meatless Monday!
- For the Spring Rolls
- 1 or 2 packages rice paper - mine was a pack of 10
- 2 carrots - sliced into thin sticks
- 1 zucchini - sliced into thin sticks
- 1/4 head of red cabbage - sliced into thin sticks
- 1 yellow summer squash - sliced into thin sticks
- 1 red or orange bell pepper - sliced into thin sticks
- 1/2 c fresh basil
- 1 c uncooked white or brown rice
- 2 c water
- Parchment paper
- For the Dipping Sauce
- 1/3 c creamy almond butter
- 1 tbsp soy sauce (I like Gluten Free Tamari)
- 1/2 tsp chili garlic sauce
- 1 tsp honey
- 1/4 tsp sesame oil (optional)
- 1 tbsp fresh lime juice
- hot water to help thin the sauce
- Prepare rice according to instructions on the package
- Chop all veggies and set aside
- Heat about 4 cups of water in a tea kettle or the microwave - this will be used to soften the rice paper
- While your water is heating, prepare a "work station" to roll your spring rolls by laying out a piece of parchment paper (this will ensure the spring rolls won't stick). You will also need a plate lined with parchment to place the spring rolls once they're rolled.
- Once your water is heated, pour it into your largest saute pan
- One by one, dip the rice paper into the water for about 5-10 seconds until they are soft, move the paper to the parchment and begin putting ingredients into the bottom 1/3 half of the paper, starting with the rice
- Once your ingredients are layered, roll the spring roll up like a burrito and set on your parchment-lined plate
- Repeat until you run out of veggies or papers
- For the Dipping Sauce
- Place all ingredients into a medium sized bowl and whisk until combined
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