RAINBOW SPRING ROLLS WITH GINGER PEANUT SAUCE

As far as cooking, we’ve been reaching for lighter things lately. After all that holiday

goodness we’ve been craving all things light and fresh. For instance, these 30-minute, nutrient-packed rainbow spring rolls. Care to join?

It all starts with a rainbow of fruits and veggies for a full spectrum of colors and health benefits, such as:

Mint – antioxidants + calms stomach
Cilantro – Vitamin C, A + antioxidants
Bell Pepper – vitamin C, carotenoids + fiber
Mango – vitamin C, A, fiber + antioxidants
Carrot – beta carotene + vitamin A
Beets – fiber + antioxidants

Need more reason to love these rolls? Good. They’re:

Light
Fresh
Healthy
Crunchy
Loaded with veggies and fresh herbs
Perfect with peanut sauce
Simple – no cooking
And quick – just 30 minutes

30-minute spring rolls filled with a rainbow assortment of fruit, vegetables and fresh herbs. So fresh, crisp and served with a spicy-sweet ginger peanut sauce! A satisfying, quick and healthy meal.

Author: Minimalist Baker

Recipe type: Appetizer, Main

Cuisine: Thai, Vegan

Serves: 8

Ingredients

SPRING ROLLS

• 7-8 rice spring roll papers
• 1 beet, skin removed and finely grated
• 1/2 yellow and red pepper, seeded, thinly sliced
• 1 cup carrots, thinly sliced
• 1 ripe mango, cubed*
• 1 large bunch mint leaves
• 1 large bunch cilantro, cut from stems
• OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles

GINGER PEANUT SAUCE

• 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
• 1/2 tsp chili garlic sauce
• 1/2 tsp fresh grated ginger (optional)
• hot water to thin

Instructions

1. Prep veggies and set aside for easy assembly. For the beets, I used this mandolin. 
2. Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
3. Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
4. Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
5. Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
6. Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
7. Repeat process until all toppings are used - about 7 or 8. Serve with dipping sauce and sriracha, if desired.
8. Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Notes

*I added mango in my spring rolls and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa or otherwise).

Nutrition Information

Serving size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8gCarbohydrates: 23g Sugar: 6g Fiber: 4g Protein: 6g

http://minimalistbaker.com/rainbow-spring-rolls-with-ginger-peanut-sauce/