I’m starting off this week of over-excitement with a new video!
Today I’ll show you two ideas for spring roll recipes, and two suggested dipping sauces. Allow me to flaunt for a brief moment that when I gave these to my recipe-testers, everyone went nuts over them and I’ve made several more kinds of spring rolls in the past few days! These are suggestions, but you can fill these puppies up with anything you want!
Both kinds of spring rolls have: rice paper wrapper, cold rice noodles
Raw Veggie Rolls: 2 thai basil leaves (whole), sliced red bell pepper, sliced orange bell pepper, thick slice of avocado, green onion (*These may not be suitable for “raw foodists”, but can be easily adapted to fit that description!)
Stir-Fried Veggie Rolls: sliced shiitake mushrooms, red cabbage, bok choy, fresh ginger, green onions, sauteed in soy sauce, sesame oil, and fresh garlic
Peanut Sauce: Minced fresh ginger, peanut butter, boiling water (enough to make peanut butter saucy, but not watery), tamari or soy sauce to taste
Soy-Based Sauce: soy sauce, agave nectar, ginger, garlic, sesame oil, sriracha – thai hot sauce (“rooster sauce”) to taste, chopped green onion, crushed peanuts
I didn’t actually measure anything, so I encourage you to play around with amounts of ingredients and flavor combinations. You can add tofu to spring rolls, other vegetables and spices of your choice. Spring rolls, once filled and rolled, are often times fried in oil – you can do that, or eat them raw for a healthier, lighter version!
I had leftover rations so I made another batch for a Sunday picnic composed of: red pepper, raw asparagus, shaved raw carrot, green onion, and crushed peanuts inside the roll (with rice noodles and wrapper).