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Recipe of the Week: Vegetable Spring Rolls with Spicy Peanut-Lime Sauce

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Recipe of the Week: Vegetable Spring Rolls with Spicy Peanut-Lime Sauce

The summer season is prime time to buy and eat veggies, and just because you buy produce in the farmers’ market doesn’t mean you have to cook and consume it right away.

Assemble these vegetable spring rolls when you have downtime and they’ll keep fresh in the fridge for a couple days. You can also get playful with the filling by adding daikon, radishes, sprouts, and other local finds.

For more tasty, creative ways to add vegetables to your meal plans, check out The Part-Time Vegan Cookbook: Quick and Easy Vegetables You Can Eat Every Day. The cookbook isn’t just for vegans but for anyone who wants to eat more veggies but isn’t sure how to get started in the kitchen.

part-time-vegan-cookbook-cover

Servings

4

Calories Per Serving

293

Protein Per Serving

10 grams

Carbohydrates Per Serving

18 grams

Fat Per Serving

21 grams

Ingredients

FOR THE SAUCE

1–2 garlic cloves

2 Tbsp. sesame oil

1/4 cup peanut butter

1 Tbsp. ginger root, minced

5–6 Tbsp. lime juice (3 limes)

2 Tbsp. tamari

1–3 tsp. water, as needed

FOR THE FILLING

1 package of spring roll (rice paper) wrappers

1 English cucumber, julienned

1 red bell pepper, julienned

2 medium carrots, julienned

2 green onions, diced

3–4 romaine lettuce leaves, julienned

1/4 cup fresh Thai basil leaves, minced

1/4 cup cilantro, stemmed and minced

1/3 cup roasted & salted peanuts, roughly chopped

Pinch of sea salt

Instructions

Except the water, add all sauce ingredients to a blender to process until smooth. Add in water to create the sauce thickness you prefer.

Grab a large bowl for the filling, and fold together cucumber, red pepper, carrots, green onions, lettuce strips, Thai basil, and cilantro.

To prepare to assemble the rolls, fill a large bowl with hot water. Lay a clean dishtowel on a large cutting board.

Gently plunge a rice paper wrapper into the water, and keep it submerged for ten seconds. Carefully transfer it from the water to lay it on the dishtowel.

Place about 1/8 of the filling in the middle of the wrapper. Too much can tear the wrapper so don’t heap it on. Sprinkle peanuts and salt on top.

To fold the wrapper, first bring the left and right sides toward the center. Then fold up the bottom side of the wrapper, and continue in that direction to roll it up. To keep it fresh while assembling the other 7 spring rolls, put the first roll on a plate, and cover with a damp paper towel.

Repeat Steps 5 and 6 until you are out of filling.

Serve immediately with peanut dipping sauce on the side.

What You Get to Eat

vegetable-spring-roll-recipe

Picture courtesy of Meridith Anne

What did you think of this vegetable spring roll recipe? Let me know in the comments below!

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