Hi friends!
You may recognize this picture from my Instagram post a while back. I am finally getting around to sharing this recipe on here, because it is too good to keep to myself. Plus, the warmer weather always puts me in the mood for light and refreshing meal ideas – and this is definitely one of them. I’ve been on a wicked rice roll kick.
If you like to eat pretty things, then this is definitely a recipe for you. They may look like a lot of work, but once you get into the groove of it, you can go super fast. The veggie prep is honestly the most time consuming part, but chopping vegetables/fruit is relaxing to me. Anyone else?
My one tip before you begin is to understuff them. I don’t mean skimp, but just be on the lighter side. I found that the ones I got a bit carried away with did not roll up as well. Your preference, of course!
Recipe
This recipe makes 6-8 rolls (depending on how much you stuff them!)
For rolls, you will need:
- 6-8 rice wraps (this brand is my favorite)
- 1 small cucumber, diced thin
- 1/2 cup shredded purple cabbage
- 1 mango, sliced into 6-8 strips
- 1 avocado, sliced into 6-8 strips
- 1/2 red pepper, sliced in 6-8 strips
- 1 small carrot, shaved thinly with a peeler
- Warm water
For dipping sauce, you will need:
- 1/4 cup peanut butter
- 1 tbs soy sauce
- 1/2 – 1 tsp sriracha (depending on how spicy you want this)
- Pinch of salt
- Water as necessary to thin out to your liking.
To make:
- Prep all veggies and set on a plate next to clean counter space. In a dinner plate, add warm water.
- Soak a rice wrap in the warm water for about 30 seconds. It should soften, but don’t wait until it is too soft or it can fall apart. This takes a little bit to get used to.
- Remove the wrapper from the water and place on a flat surface – I use a clean cutting board. Build your spring roll by starting with cabbage, red pepper, mango, avocado, and a handful of shaved carrots. Next to that, add three thin cucumbers.
- Roll it up – folding the side in first, then roll. Just a note, I try to get all ingredients packed in tight on the initial roll and then cucumbers layer on the next. It was easier this way. I hope that makes sense – hard to explain! While wet, it may feel like everything is going to slide out but let it sit off to the side. Once it dries, it will be secure! You may have one or two that fall apart – that’s fine… still tastes great.
- For dipping sauce, simply add all ingredients together in a bowl and whisk until smooth. I tend to add more water to thin it out as I go.
- Serve with sauce and enjoy!
If you think your rolls are a mess, don’t be discouraged. It took me a lot of attempts over the years to get it down. Messy or not, they taste amazing and are an awesome and healthy dinner idea. And believe it or not, so filling! I hope you enjoy. xx bianca
