I love these spring rolls so much that I make this recipe at least once a week. Feel free to make this recipe your own by adding in or switching out different veggies to create a combination that you love! The more colour and flavour the better. Make ahead tip: Cut up all your veggies ahead of time, make the sauce and put them in the fridge for a quick and easy weekday evening meal.
Yield: 8 large spring rolls
Prep time: 20 – 30 minutes
Ingredients:
8 rice paper spring roll wrappers
1 cup julienned carrots
1/2 red pepper sliced thinly lengthwise
1 cup purple cabbage sliced thinly
4 green onions sliced thinly lengthwise
1 small bunch fresh basil
1 small bunch fresh mint
*Optional pre-cooked tempeh or tofu slices
For the dipping sauce:
1/4 cup tamari
2 tsp raw apple cider vinegar
2 tbsp maple syrup
3 tbsp smooth peanut butter (or almond butter)
1 tsp sesame oil
2 tsp ground ginger
1 tbsp hot water
Method:
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Prepare all veggies, sauce and set aside.
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Fill a heat safe shallow pan (I used a glass casserole dish) and fill 1/4 way with boiling water from a kettle.
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Place one wrapper in the water for about 1 minute until it softens and is pliable.
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Transfer wrapper to a cutting board and assemble a small amount of each vegetable and herbs in the centre or the wrapper.
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Fold half the wrapper over the centre, fold over both sides and then roll the wrapper over the remaining side to seal the spring roll. Set aside. Repeat this process for the remaining rolls.
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Make the dipping sauce by adding all the ingredients into a blender and blend on high for 1 min until smooth. Transfer to a small bowl and serve along side the spring rolls. Enjoy!
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