Veggie Spring Rolls
recipe by: Devon O’Brien for Eating Well
Ingredients:
Spring Rolls
- 1 medium beet (preferably Candy Cane or Chioggia), peeled
- 1 medium radish (preferably watermelon), peeled
- 8 rice paper wrappers
- 1 firm ripe avocado, thinly sliced
- 2 cups grated carrot
- 2 cups finely chopped red cabbage
- 8 large fresh basil leaves
- 8 large fresh mint leaves
Peanut Sauce
- ¼ cup smooth natural peanut butter
- 2 tablespoons reduced-sodium tamari or soy sauce*
- 2 tablespoons water
- 1½ teaspoons rice vinegar
- 1½ teaspoons pure maple syrup
- ½ teaspoon minced garlic
- ⅛ teaspoon crushed red pepper (optional)
Directions:
- To prepare spring rolls: Thinly slice beet and radish and cut each slice in half.
- Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.
- Arrange 2 halved beet slices, facing in opposite directions, horizontally in the center of a wrapper. Place 2 avocado slices vertically next to the beets. Add 2 halved radish slices vertically, facing each one opposite the one next to it, next to the avocado. Top the beets with ¼ cup carrot. Top the avocado and radishes with ¼ cup cabbage. Place 1 basil leaf on the carrots and cabbage and 1 mint leaf directly below the basil. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.
- To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, syrup, garlic and crushed red pepper (if using) in a small bowl until smooth.
- Serve the rolls with the dipping sauce.
*Note: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.