Spring Rolls with Lime Peanut Sauce
How is something so pretty so easy to make?
I've seen a lot of these spring rolls on social media. Maybe you have too. They're pretty stunning, right? Translucent, thin rice papers, colorful veggies, gorgeous.
The pictures from other foodies were wicked intimidating. Then I started the 21-day plant based Daniel Fast and after two days was bored with stir fry rice and broccoli. Bored. Bored. Bored. So, in act of desperation/inspiration I picked up a pack of the brown rice wrappers at my health food store, and thought...gosh, if I can't do this, its only a $4 loss. (*Spoiler alert: I totally could do it and so can you).
My first attempt, I overstuffed the rolls, and eating them was a hot mess. They just fell apart when I bit into them. My second attempt...BINGO. And the peanut lime sauce? That was just a moment of oily inspo that totally worked. Check it.
Thinly sliced veggies (I used red cabbage, yellow peppers, and cucumber)
Star Anise Foods Vietnamese Brown Rice Spring Roll Wrapper
Avocado slices and sesame seeds for garnish
Other stuffins' to try: Jasmine rice, green onions, sprouts, roasted asparagus, raw carrot strips, roasted red peppers, pickled ginger, kimchi.
Pour warm water into a bowl, and soak one wrapper in the warm water. Within 30 seconds, you'll feel it soften. It will continue to soften even when its out of the water bath. This is when the wrappers become fragile, so be gentle. Lift it out of the water and lay it flat onto a plate.
Into the middle of the wrapper, pile up some veggies. Don't over-fill it, or eating it will be tough. Wrap around the veggies like a burrito (bottoms towards the middle, then roll it. Set on a plate, and top with avocado slices, sesame seeds, and the peanut lime sauce.
Peanut Lime Sauce
3 tbs natural creamy peanut butter
2 tbs olive oil
1/4 tsp. liquid amino acids, or soy sauce
Mix ingredients together, and drizzle. That simple. If you'd like it to be thinner, add more olive oil (NOT WATER....I did that...rookie mistake).