Recently, I had the idea to prepare these spring rolls for dinner and for the blog as well. I ate them for the very first time a lot of time ago and love them since then. I served them with an easy dipping sauce made of some coconut aminos, peanut butter and a bit of water and they were a hit at home.
The idea came to me looking for quick ideas since Thomas broke his Achilles heel, and this was 7 weeks ago. Thankfully I work mostly of my time from home so I can help him with the most basic things such as taking a glass of water. In this period, any easy and fast recipe is more than welcome!
So here goes this delicious recipe that I am sure you will love it! I’m sharing what I put in them, but the options are endless.
INGREDIENTS for 6 spring rolls
6 spring roll rice paper wrappers
2 large carrots, peeled and julienned
¼ purple cabbage, julienned
2 avocados, sliced
A handful red and green lettuce
For the dipping sauce
4 tbsp coconut aminos
2 tbsp peanut butter
3 tbsp water
METHOD
Fill a large dish with an inch of water and place one rice paper wrapper in the water to soak. Allow it to soak for only 15-20 seconds, and then remove it from the water, allowing excess water to drip off, and place it on a flat surface. If you let it soak for too long it will get too soft and will tear when you roll it up, and be harder to work with.
Layer your veggies on the ⅓ of the spring roll that is closest to you and the avo on the other side of the wrap. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling and then cut in two. Be patient, maybe you will need to make this once or twice until you see how exactly works.
Now in a small bowl pour all the ingredients for the dipping sauce and mix well with the help of a small spoon.
Serve and… buon appetito!!
