I adore spring rolls. They are so versatile and you can’t really go wrong when making them. You can add any of your favorite veggies along with rice or noodles and serve with a side of delicious dipping sauce – an easy lunch or dinner. I was playing around a few weeks ago trying to come up with a new dressing recipe and the results ended up being thicker than I wanted. I loved the flavor and realized that it would make a better spread then dressing anyways so I paired it with some crunchy vegetables, wrapped them in a spring roll wrapper and I had one delicious creation. I used the dipping sauce from my Perfect Potsticker Wraps but it would also be great with some Savory Peanut Dipping Sauce.
Sarah
Ingredients:
For the Creamy Ginger Spread:
- 2 green onions, roughly chopped
- 1 shallot, peeled
- 3 tbsp grated ginger
- 1/2 tsp sea salt
- 6 tbsp neutral oil (sunflower or safflower are good choices)
- 1 tbsp fresh lemon juice
- 1 tbsp miso (I used chickpea miso but a sweet white miso would work too)
For the Crunchy Spring Roll:
- several bok choy leaves, dark leafy green part only
- handful snow peas, ends trim and cut into thin strips
- 1/2 an orange bell pepper, cut into thin strips
- 2-3 ounces rice noodles, cooked according to the directions on the package
- 1/2 a cucumber, peeled if desired, seeded and cut into thin strips
- 1 avocado, cut into thin strips, optional
- sprouts of your choice, optional
- mushrooms, optional
- 6-8 spring roll wrappers
Preparation:
- Place all the ingredients for the ginger spread in a blender and process until you have a thick paste. If the mixture is too thick or won’t blend add another tbsp or so of oil or water if desired. Set aside.
- Dip each spring roll wrapper in a bowl of hot water for about 3 seconds. The wrapper should still be somewhat stiff (don’t worry – it will soften as it continues to absorb the water!).
- Lay the wrapper on a smooth work surface and add a generous dab of creamy ginger spread. Evenly distribute the spread along the middle of the wrapper.
Get ready to roll! - Add a layer of bok choy, snow peas, bell pepper, noodles and cucumber. Top with any of the optional ingredients.
- Take one end of the wrapper and fold it over your ingredients. Gently roll away from you as you tuck the filling toward you.
- Using a sharp knife, cut the spring roll in half and serve with your favorite dipping sauce.
Yield:
Makes 2-3 servings.
Notes:
Spring rolls are best when served right away. You can store leftovers in an airtight container in the fridge but be aware that they tend to stick together.
For a truly raw meal try substituting the spring roll wrapper with Pure Wraps – they are made entirely from coconut meat!
