Day 76 / 365
Spring brings a rainbow of colourful fruits and veggies to
the table, and I can think of no better way to utilize the multitudes of
deliciousness on offer than with a spring season, Spring Roll.
the table, and I can think of no better way to utilize the multitudes of
deliciousness on offer than with a spring season, Spring Roll.
This is a super quick, healthy and satisfying way to much a
lunch, and all you need is about 30 minutes, some fresh (seasonal) fruit and
veg, and a bundle of fresh herbs.
lunch, and all you need is about 30 minutes, some fresh (seasonal) fruit and
veg, and a bundle of fresh herbs.
– SPRING SEASON | SPRING ROLLS –
[WHAT YOU NEED]
*I’m suggesting veggies that are in season here in France,
check what’s in season in your area, pretty much anything will do!
check what’s in season in your area, pretty much anything will do!
- 8 rice spring roll papers
- 1 beet, skin removed and finely grated
- 1 avocado
- 3 asparagus
- 1 handful of spinach, finely chopped
- 1 cup carrots, thinly sliced
- 1 large bunch mint leaves
- 1 large bunch cilantro, cut from stems
- 1 large bunch of basil
- sesame seeds for garnish
- optional: firm tofu or a cup cooked quinoa
- UPDATE: mushrooms are effing awesome in this too – and pretty much ever veggie there is. Also, a bit of hot sauce lining the spring roll makes it bad ass.
[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 chili, finely sliced
- 1 garlic clove, finely chopped
- 1/2 tsp fresh grated ginger (optional)
- hot water (to thin it out)
- optional: almond milk – just a dribble and a bit of boullion
[INSTRUCTIONS]
- Prep the veggies, cutting them as small as you can (in
strips) - Bring 3 cups of water to boil in a saucepan or kettle and
set aside (for the rice paper) - Prepare the peanut sauce by adding all the ingredients
except water in a mixing bowl, adding hot water a spoon at a time until you
have the consistency you want. You can then blend it if you ain’t a fan of
chunks. - Add hot water to a shallow dish (I use a skillet) and
submerge the rice paper to soften the paper (10-20 seconds) - Transfer the soft paper to your cutting board and add the
veggies and herbs to fill. Fold the bottoms over and roll to seal. - Munch.
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