Day 76 / 365
Spring brings a rainbow of colourful fruits and veggies to the table, and I can think of no better way to utilize the multitudes of deliciousness on offer than with a spring season, Spring Roll.
This is a super quick, healthy and satisfying way to much a lunch, and all you need is about 30 minutes, some fresh (seasonal) fruit and veg, and a bundle of fresh herbs.
- SPRING SEASON | SPRING ROLLS -
[WHAT YOU NEED]
*I’m suggesting veggies that are in season here in France, check what’s in season in your area, pretty much anything will do!
- 8 rice spring roll papers
- 1 beet, skin removed and finely grated
- 1 avocado
- 3 asparagus
- 1 handful of spinach, finely chopped
- 1 cup carrots, thinly sliced
- 1 large bunch mint leaves
- 1 large bunch cilantro, cut from stems
- 1 large bunch of basil
- sesame seeds for garnish
- optional: firm tofu or a cup cooked quinoa
- UPDATE: mushrooms are effing awesome in this too - and pretty much ever veggie there is. Also, a bit of hot sauce lining the spring roll makes it bad ass.
- 1/2 cup salted natural peanut or almond butter
- 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
- 2-3 Tbsp brown sugar or maple syrup (add to taste)
- 1/2 lime, juiced
- 1 chili, finely sliced
- 1 garlic clove, finely chopped
- 1/2 tsp fresh grated ginger (optional)
- hot water (to thin it out)
- optional: almond milk - just a dribble and a bit of boullion
- Prep the veggies, cutting them as small as you can (in strips)
- Bring 3 cups of water to boil in a saucepan or kettle and set aside (for the rice paper)
- Prepare the peanut sauce by adding all the ingredients except water in a mixing bowl, adding hot water a spoon at a time until you have the consistency you want. You can then blend it if you ain’t a fan of chunks.
- Add hot water to a shallow dish (I use a skillet) and submerge the rice paper to soften the paper (10-20 seconds)
- Transfer the soft paper to your cutting board and add the veggies and herbs to fill. Fold the bottoms over and roll to seal.