Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

When the weather is too hot to fire up the oven or even the grill, these refreshing wraps are the perfect meal. Rice paper wraps are easier to use than you think and can be filled with a variety of fillings.  Kids can help too by stuffing and wrapping! These are best when made fresh, but can be stored overnight for lunch the next day. And the Peanut Sauce? You may want to make extras since you’ll want to put this on everything! 

INGREDIENTS:

Spring Rolls:

8 spring roll papers (found in the international isle of the grocery store)

2 beets, skin removed and thinly sliced

1/2 yellow pepper, seeded and thinly sliced

1/2 red pepper, seeded and thinly sliced

1/2 cup carrots, thinly sliced

1/2 cup cucumber, peeled and thinly sliced

1 ripe mango, peeled and thinly sliced

8 large mint leaves

1 cup cooked, cooled quinoa (can sub 8 oz extra firm tofu or cooked, shredded chicken)

Peanut Sauce:

1/4 cup peanut butter

2 tsp low sodium soy sauce

1 Tbsp brown sugar or maple syrup

1 tsp lime juice

1 tsp sriracha 

1/2 tsp fresh grated ginger

Hot water to thin

DIRECTIONS:

1. Prep the vegetables, mango, and mint for quick assembly. 
2. Place about 2 inches of hot water into a wide, flat dish such as a pie plate. Place a damp paper towel or clean dish cloth over a cutting board and another wet towel on a plate. It’s critical to keep the wraps moist so they stay fresh. 
3. Place 1 rice paper sheet in the hot water and make sure it lays flat.  Wait about 30 seconds while the paper becomes pliable. Remove the sheet from the water and lay it flat on the cutting board, smoothing it out into a circle.
4. Add a handful of the vegetables, mango, and quinoa in the center of the wrapper. Fold the bottom up over the ingredients, fold the top down over the ingredients, and repeat with the sides, wrapping tightly to secure the filling.  
5. Transfer the finished spring roll to the plate and cover completely with the wet towel while you prepare the rest of the rolls. Repeat this process until all the wrappers and ingredients are gone. 
6. Peanut Sauce: Add all ingredients except water to a bowl and whisk to combine. Slowly add 1 Tbsp of hot water at a time and whisk until dipping sauce is thick and smooth. 
7. Server the spring rolls with the dipping sauce. Leftovers can be stored in the fridge, wrapped in the wet towel, for one more day.