Want to know how to get your serving of veggies in without even realizing it? The answer is… Spring rolls. I called them summer rolls because it’s summer but spring or summer rolls, they’re both the same to me!
All you need is some rice paper, your favorite veggies, and the secret sauce that does the trick! Spilling it all down below 😉
Rainbow summer rolls
For the roll:
5-8 romaine, green or butter lettuce leaves
1 carrot thinly sliced using a vegetable peeler
1 avocado, sliced using an avocado slicer
1/2 cucumber, julienned
1 cup of fresh basil leaves
1 cup of cilantro
1/2 cup shredded red cabbage
Thin rice noodle sticks (optional)
For the “secret” sauce:
1 garlic clove
1 small thumb size chunk fresh ginger, peeled
2 tbsp of Bragg Liquid Aminos
2 tbsp of maple syrup
2 tbsp lime juice
Chili powder to taste
1/3 cup almond butter (or peanut butter)
1/3 cup water (more or less as needed)
Measurements don’t have to be exact. It’s also up to you and how many you want to make as well as what you want to put in it. This time around, I decided to add in thin rice noodles for the first time (and last). It was alright but I felt the extra rice noodle was overkill. The paper itself is made out of rice so I feel there’s no need to add in more rice ingredients but that’s entirely up to you. That’s why I made this one optional.
Add water to a large dish to soak the rice paper in. Soak each side lightly. Don’t let it sit in the water. Just enough to where the water soaks it completely but then quickly removing it and placing it on a large cutting board. It should still be semi-hard when you remove it from the water. It’ll loosen up on it’s own.
Start filling the center of it beginning with the lettuce leaves as the base. Then, pile on from there. Don’t fill it too much or you’ll have trouble rolling it up.
When you’re done, start rolling it up (away from you) while tucking in the filling. Once midway, fold in the left and right sides and finish rolling it up. The rice paper will stick together so it will keep everything intact.
Another way to roll it up is by folding over the sides (left and right), then rolling it up away from you until nice and tight.
For the sauce, add all sauce ingredients to your food processor and blend until smooth and creamy. Add more water as needed to liquify if too thick, depending on your desired consistency.
Side note: If you do decide to add the rice noodles to your rolls, the yellow coloring you see is from adding in a small piece of turmeric root with a bit of water to blend them all into the color. I used beet root for the pink noodles.