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VEGGIE SPRING ROLLS

I love the concept of spring rolls. It’s like eating a salad in a pretty package. Eating the rainbow couldn’t be easier. Plus, it’s a convenient on-the-go option for a healthy lunch or snack. They’re a fantastic raw option and a great way to avoid turning up the heat in the kitchen on warm days. And these taste AMAZING…are you convinced to try these yet?

Making spring rolls once intimidated me, but they’re actually really easy and fast to assemble. Plus, you don’t have to wash any pots or pans – a huge plus in my book! Once you have your veggies spiralized (or once you’ve bought veggies noodles from the store), making spring rolls becomes an assembling exercise. Stack and roll.

This is also a great activity to do with kids. Getting them involved in the kitchen helps them expand their palette and fuels their curiosity about new foods. It also gives them the opportunity to chose what’s in their spring roll while you pick the options – a win, win for everyone.

Don’t skip the peanut sauce. It spices things up nicely and really makes these spring rolls pop! Extra sauce can be thinned out and used as salad dressing for the rest of the week.

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VEGGIE SPRING ROLLS

I love to spiralize veggies. If it's not your thing, you can always buy spiralized-for-you zucchini and carrots for this recipe! I used brown rice wrappers here, but any type works.

Servings 6

Ingredients

  • 2 medium zucchinis
  • 3 carrots
  • 1 package baked tofu GMO-free and organic
  • 1 package broccoli sprouts or your favorite sprouts
  • 1 small bunch cilantro leaves only
  • 8 spring roll wrappers

spicy peanut sauce

  • 1/2 cup peanut butter creamy & organic
  • 1/2 cup water
  • 2 Tbsp toasted sesame oil
  • 1 1/2 Tbsp tamari
  • 1 Tbsp brown rice vinegar
  • 2 cloves garlic
  • 1/4 tsp red chili flakes

Instructions

  1. Wash zucchinis well and trim ends off. Cut into 3" pieces and spiralize zucchini. Skip this step if you bought zucchini noodles!

  2. Scrub carrots well and trim ends off. Cut into 3" pieces and spiralize carrots. Skip this step if you bought carrot noodles!

  3. Julienne baked tofu and set aside.

  4. Fill a shallow but large (in circumference) bowl with water. Dip one spring roll wrapper into the water. Be sure to wet the entire wrapper and lay flat on a surface. Put zucchini, carrots, baked tofu, sprouts and cilantro leaves on wrapper. 

  5. Fold the end closest to you over the veggies. Fold the sides, then roll until you have a spring roll! Cut in half, if desired.

spicy peanut sauce:

  1. In a blender, put all ingredients. Blend until smooth. Serve on the side.