Summer’s coming (apparently) so we’re all looking to get slim & trim for speedo season. My missus, who just came off a 7 day detox juicing cleanse, had been asking me for some healthy snack foods she could munch on this week so I figured this was a great way to ween her back on food. These Spring rolls are a quick & easy snack and are a great appetizer if you have some friends coming by.
Serves 4 (appetizers)
1 cup carrot – juilenned
1 cup snow peas – julienned
1 cup cabbage – thinly sliced
1/2 cup cilantro leaves
1/2 cup mint leaves
6 (10-12″) rice paper wrappers
Peanut Sauce Recipe:
1/2 cup organic chunky all natural PB*
3 tbsp organic crunchy peanut butter
1 tbsp Mirin (Sweet rice wine vinegar)
squeeze lemon juice
1 tbsp Sriracha
1 tbsp cold water
*NOTE: I only eat organic pure peanut butter, which is just roasted peanuts (no added sugars, oil, additives). It’s tasty and much healthier than the sugar filled brands (i.e. Jif, Skippy, etc). Check the labels of your favorite brands–you just want them to list peanuts and nothing else.
Fill a large bowl with warm water. Follow the instructions on the packet re: the rice paper wrappers. Lay a clean damp kitchen towel on your work surface. Moisten a wrapper in the water for 30 seconds and very gently remove it and place on the towel. About a 1/3 of the way up the wrapper in the center lay some carrots, peas and cabbage. Place a few cilantro and mint leaves on top of the veggies.
Very gently begin rolling the wrapper like a cigar folding in the sides as you roll. Set aside and repeat with the other wrappers.
Spicy Peanut Sauce:
Place all the dipping ingredients in a food processor or blender for 20 seconds until combined. Taste and add more heat if desired.
If you have a favourite spring roll recipe let me know in the comments below. Cheers!
All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.