As part of our collective resolution, I have been making more veggie based dishes the past few weeks. I am trying to go further towards veganism and the bf is progressing towards more healthful food in general. So where there once was turkey sandwiches, there are now veggie spring rolls! I love collard green wraps as well, but we are baby stepping the carnivore.. Collard green wraps to come 😉
Veggie Spring Rolls are SUPER easy to make, especially once the mess is out, so I prep a bunch for the week all at once. There are a couple specialty items, tapioca Spring Rolls sheets and rice noodles, that should still be available at most large grocery stores. I like to use the remnants of last weeks produce to reduce waste and clear out the fridge before grocery day.
Veggie Spring Rolls
GF, Raw, Vegan, Grain Free optional
Prep for 2 rolls for lunch, for 5 days
10 Spring Roll sheets (Common brands have clear packaging and and elephant pictured)
1/2 package rice noodles (optional, can fill with all vegetables to make grain free)
2-3 carrots, shredded
1/4 head of purple cabbage, shredded
1 english cucumber, sliced into matchsticks
1 small avocado, sliced thinly
few sprigs of herbs (cilantro, parsley, mint, or basil)
*Bean sprouts, lettuce (optional)
Cook noodles according to package directions, drain, rinse and set aside. Heat water to simmer in wide skillet, then remove from heat. One sheet at a time, soak tapioca sheets until soft and pliable. Only soak until they are soft enough to roll, longer and they fall apart. They are very forgiving (and cheap) though, so have no fear if the first one (or five) messes up! You can do it.
Remove the sheet from the water, lay our flat on a cutting board or clean counter top. I like to start by putting a few leaves of whatever herbs you are using down first, because I think its pretty. Keeping things centered, lay a slice of avocado down and a pinch of carrot on top. Then cucumber sticks atop the carrot to create another base. I then sprinkle cabbage along the side of the pile and noodles on top of everything. This is how I do it, but it can absolutely be customized according to what you like or think is pretty.
Then fold the “sides” of the paper in like you would a burrito. then take the side closest to you and bring it over the top of the veggies to the far side. Continue to roll the far side of the paper has wrapped around to create a tidy little Spring Roll. Ta-Da! You did it, knew you could. Know, if your first one looks wonky or you didn’t get the wrap quite right, its ok! You have 9 more to practice on, and it will taste the same regardless.
*Note- All ingredients, except for the tapioca sheets, are optional. You can mix and match and use whatever you have on hand! This is simply what I had on hand at the time. The recipe is based off of Vietnamese Goi Cuon.
Now, while vegetables are great and all, its really about transporting the saaaauce. These are often eaten with Sweet Chili Sauce, or Peanut Sauce. Both store bought versions of these sauces have A LOT of sugar though, so that kinda counteracts the whole “eating healthy” thing..
Curried Peanut Sauce
1 Thai pepper, stemmed, seeded and minced
2 garlic cloves
1 T grated ginger
1.5 t curry powder
1/3 c water
1/3 c creamy peanut butter
3 T rice vinegar
2 T Bragg’s or tamari
2 t organic sugar (depending on what type of pb you have, many have sugar added)
Add all ingredients except water to bowl and whisk together. Add water slowly while mixing until desired consistency has been reached. Adjust seasonings to taste, and try not to eat it by the spoonful.