Monday, April 6, 2015

veggie packed spring rolls + creamy thai sunseed dipping sauce

It's spring and I am feeling so fresh! I have been loading up on raw veggies lately and feeling amazing! Fresh spring rolls are an awesome way to get your fill of veggies; all rolled up in a pretty little package.

This is a nut-free version of a creamy peanut sauce. If you want to make it peanutty just use 1/4 cup peanut butter in place of the sunflower seeds. This dipping sauce is adapted from the Detoxinista, and is so tasty, I'm going to eat it on everything!

creamy Thai sunseed dipping sauce:

  • 1/3 cup soaked sunflower seeds, drained and rinsed
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp soy sauce
  • 1 clove garlic
  • 1 inch piece of ginger, peeled
  • 1/4 tsp chili flakes
  • 2 Tbsp honey
  • 1/3 cup water

Throw all ingredients into a high speed blender and blend until smooth. If you haven't soaked your sunflower seeds, just give them a rinse and maybe use 1/4 cup to start out. Allow sauce to set while you construct your rolls. If it gets too thick, thin it with a little water.

My veggies included:

  • grated carrots
  • shredded purple cabbage
  • green beans
  • golden beet, cut julienne 
  • sprouts
  • mints leaves
  • cilantro leaves

I like to use a veggie of every color! Be creative with your veggie choices, or just use what you have in the fridge! I also rolled some tofu spears in with mine to pack in some protein.

You'll need some rice paper for rolling, I made 8 rolls. A package usually gives you about 30 sheets so you'll have plenty of extra!

To roll:

Pour about an inch of hot water into a shallow baking dish, I used a 9X9 glass dish. Place one sheet of rice paper in water and fully submerge. The water should be hot but not too hot, you should be able to put your fingers in it and handle the rice paper, no problem. Let rice paper soak for about ten seconds, making sure all areas get wet, transfer to a wet surface (a wet cutting board works really well) and flatten out into a circle.

Pile on the fillings and fold like a burrito, starting with the two sides (left and right) and rolling away from you. If you are having trouble just try rolling one with less filling to get the hang of it, it's not easy!

Now; dip, bite, repeat.

Fresh spring rolls are always best if eaten immediately! If you are taking them for lunch, keep them from sticking together in a container with a bit of parchment paper. If you have extra sauce, make some quinoa nori wraps for lunch tomorrow! 

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