Recipe page

Fresh Vegetable Spring Rolls

Servings: 2 • Prep time: 45 minutes

Fresh Vegetable Spring Rolls

Ingredients—Rolls

• 6 sheets rice paper

• 1 carrot, cut in matchsticks

• 1 cucumber, seeded and cut into matchsticks

• 1 red pepper, thinly sliced

• 1/2 cup red cabbage, thinly sliced

• 1 avocado, sliced

• 1/2 cup baby spinach

• 6 large basil leaves (Shelton Herb Farm, Leland, NC)

Ingredients—Peanut Sauce

• 1/4 cup creamy peanut butter

• 1 Tbsp. coconut aminos

• 2 Tbsp. fresh lime juice

• 1 tsp. maple syrup

• 1 tsp. chili garlic sauce

• 1/2 tsp. ginger, grated

• 1/4 cup water (use as needed)

Instructions—Peanut Sauce

In a mixing bowl, whisk together the peanut butter, coconut aminos, lime juice, maple syrup, chili garlic sauce and ginger. Slowly whisk in as much water as needed to achieve a creamy consistency. Pour into a serving dish and set aside.

Instructions—Spring Rolls

Prepare all spring roll vegetables as follows and line them up for easy assembly. Cut the carrot and cucumber into matchsticks. Slice the red pepper, cabbage and avocado.

Fill a wide bowl with water. Dip one piece of rice paper at a time in the water for a few seconds to soften and lay on a flat surface. In the center of the wrap, layer the avocado slices, spinach leaves, red pepper, carrots, cabbage and cucumber. Top with one large basil leaf.

Carefully roll the bottom of the sheet tightly around the vegetables and then fold both sides of the wrap over towards the center. Continue rolling the wrap completely to the top.

With a sharp knife, cut each roll in half diagonally and serve with the peanut sauce.

Sources

You can find the ingredients for this recipe in the international aisle of most large grocery stores.

New Saigon International Market is also a good source, located at 831 South Kerr Avenue in Wilmington: See www.facebook.com/ ilmsaigon/.

Ingredients

Rice Paper—Casey suggests Star Anise Foods or Blue Dragon Brand. You may also substitute rainbow chard or napa cabbage leaves.

Peanut Sauce Options

Creamy peanut butter can be substituted for almond butter.

Coconut aminos—Casey uses Big Tree Farm; Coconut Secret is another popular brand. You may substitute soy sauce or tamari if you prefer. “Coconut aminos is a sauce made from the nectar of the coconut blossom, commonly referred to as the sap. The sauce is made from tapping the unopened flowers of a coconut tree, then fermenting the resulting nectar with a little bit of salt added." (Source: https://www.jessicagavin.com/coconut-aminos/) The tree is not harmed in the process. Many people use coconut aminos because they contain less sodium (90mg per teaspoon) than soy sauce (280mg per teaspoon).

Chili garlic sauce—Casey uses Organic Sriracha Hot Sauce by Yellowbird, available at Whole Foods. Hung Fong Chili Garlic Sauce is another popular brand. You may also substitute 1/4 teaspoon red pepper flakes.

Welcome to Going Green’s recipe page, where we bring you new ideas for how to enjoy local and seasonal foods. For the purpose of this page, “local” includes North and South Carolina.

Original recipe and photo courtesy of Casey Nelson. She is a National Board Certified Health & Wellness Coach specializing in women’s health. Connect at caseynelsonwellness@gmail.com.