Fresh spring rolls made from cabbage, carrots, celeriac, romaine lettuce, and brown rice paper, dunked in a peanut butter dipping sauce. So simple and so tasty!
Maybe I should call these winter rolls, since I’m predominately using winter vegetables. 😉 In the summer I’ll use red bell pepper, cucumber, carrots, radish and/or sprouts.
There are so many spring roll variations, I’m just sharing with you my winter version based on the local produce available at the farmers market. I recommend using what you prefer and have locally available.
These take about 10 minutes to make. Its simple, shred the veggies.
Soak the brown rice paper for about a minute, I used a plate and slightly covered the brown rice paper with water.
Lastly you add all the veggies, and wrap it like a burrito.
The trick with the brown rice paper is to not let it get too wet or it will start to fall apart. Get it just wet enough and let it dry a little bit on a dry plate.
The real kick of flavor is in the sauce. This peanut butter dipping is made from peanut butter, coconut milk, lemon, apple cider vinegar, ginger and garlic. So good!
You just blend it all together and you have the easiest, creamiest dipping sauce in the world!!
If you are allergic to peanuts, try using almond butter, or tahini (sesame seed butter) instead. Even if you’re not allergic, you may still like the other flavors. Plus if you make them as often as me, you may want to switch it up.
This is my favorite lunch recipe at the moment, I actually crave these spring rolls! They are just so fresh, and the peanut butter dipping sauce makes it so rich and flavorful, not to mention they leave you feeling full and satisfied.
Fresh, flavorful, filling, and satisfying, that’s pretty much the criteria for a favorite meal these days.
The best part is you can store them for up to two days in an airtight container, in the fridge. That means you can make them ahead of time and they’ll be perfect for quick and easy lunches on the go.
- 2 brown rice papers
- 1/4 cup carrot; shredded
- 1/4 cup red cabbage; shredded
- 1/8 cup celeriac; shredded
- 2 romaine leaves
- 1/8 cup peanut butter
- 1/8 cup coconut milk
- 1 clove garlic
- 1 tbsp lemon and/or apple cider vinegar
- 1 tsp ginger; fresh
- 1/4 tsp sea salt
- Shred the veggies.
- Soak the brown rice paper in a little water, up to 1 minute. Then let it air dry on a plate for about a minute before trying to wrap.
- Neatly lay the veggies in a rectangle, so they don't poke through.
- Wrap it like a burrito; one complete fold, tuck in the sides, finish rolling.
- Blend all of the ingredients together.
- You can store these for up to 2 days in an airtight container in the refrigerator.