Recipe by: Dr. Vincent Esposito Ms, DC
These light and fresh spring rolls with peanut-ginger dipping sauce are the perfect way to get a hit of healthy fats, antioxidants and raw vegetable goodness.
They are also fun to make at home with the kids as you can add whatever fillings you like. We have just given you an example in our recipe below. Have fun with it!
These delicious spring rolls and dipping sauce are a recipe from our Weekly Meal Plans for BUSY People.
Spring Roll with Peanut-Ginger Sauce
Ingredients
- 1 Yellow Bell Pepper sliced
- 1 Red Bell Pepper
- 1 lg Thinly Julienned Carrot
- ½ Sliced Red Cabbage
- 1 cup Cooked Edamame Beans
- 10 Rice sheets
- ¼ Cup Mint chopped
- Cooked Vermicelli Noodles
- ¼ Cilantro chopped
- For the sauce
- 1 ⁄2-inch piece Ginger
- 2 cloves Garlic
- 1 Scallion
- 2 T Tamari
- 1-2 t Rice Wine Vinegar
- 2 T Peanut Butter
- 2 T Water
- 1 t Red Chili Flakes optional
Instructions
- Rinse and chop the produce accordingly.
- Make the sauce. Add all of the sauce ingredients to a blender and pulse until smooth.
- Dip the rice paper sheets in a bowl of water. Then, remove the rice paper from water.
- To the center of the rice paper, add bell pepper, carrots, cabbage, mint, cilantro, edamame, and vermicelli noodles.
- Roll one side of the rice paper over the filling, then fold in the sides, and then tuck and finishing rolling.
- Repeat this process with each spring roll.
