Colorful Crunch Veggie Rolls: Your Go-To Healthy Snack with Peanut Bliss! 🥕🥒💜
Ingredients:
For the Spring Rolls:
12-15 sheets of rice paper (22cm / 8.5 inch diameter)
4 oz (115g) rice vermicelli noodles, cooked
1 large carrot, julienned
1 large cucumber, julienned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (70g) shredded purple cabbage
1 cup (30g) fresh mint leaves
1 cup (30g) fresh cilantro leaves
Optional: avocado slices, mango strips
For the Peanut Ginger Sauce:
1/2 cup (120g) creamy natural peanut butter
1/4 cup (60ml) warm water
3 tablespoons (45ml) low-sodium soy sauce or tamari
2 tablespoons (30ml) lime juice
1 tablespoon (15ml) maple syrup or agave nectar
1 tablespoon (15ml) rice vinegar
1 teaspoon (5ml) freshly grated ginger
1 small clove garlic, minced
1/2 teaspoon (2.5ml) sriracha (optional)
Directions:
1. Prepare Fillings: Cook rice vermicelli as per package directions; rinse with cold water and drain. Julienne carrots, cucumber, bell peppers. Shred cabbage. Have herbs ready.
2. Make Peanut Ginger Sauce: In a bowl, whisk together peanut butter, warm water, soy sauce, lime juice, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha (if using) until smooth. Add a bit more warm water if too thick.
3. Set Up Rolling Station: Fill a wide, shallow dish with warm water. Have a clean, damp cutting board or large plate ready.
4. Soften Rice Paper: Dip one rice paper sheet into the warm water for 15-20 seconds until soft and pliable.
5. Assemble: Lay the rice paper flat. On the lower third, layer a small amount of vermicelli, followed by a colorful mix of carrots, cucumber, bell peppers, purple cabbage, mint, and cilantro. Add avocado or mango if desired.
6. Roll: Fold the bottom edge of the rice paper up over the filling. Fold in both sides. Then, roll tightly upwards to form a neat cylinder.
7. Repeat with remaining ingredients.
8. Serve: Arrange spring rolls on a platter with the peanut ginger sauce for dipping. Best served fresh.
Recipe Information:
Preparation Time: 35 minutes | Cooking Time: 5 minutes (noodles) | Total Time: 40 minutes | Calories per Serving: Approx. 160 (per 2 rolls without sauce), Sauce approx. 85 per 2 tbsp | Number of Servings: 6-7
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