A QUICK LUNCH PACKED WITH VIBRANT VEGGIES: FRESH SPRING ROLLS

If you have trouble getting in your vegetable intake, look no further.

Quick.

Easy.

Delicious.

These fresh spring rolls are so dang good and extremely easy to make (no steaming or cooking necessary).

When I was just a few weeks post partum with my son, my best friend came to visit and asked what she could make me while she was visiting. He was born in the beginning of April which was also just as the weather was starting to turn to spring. I was done with winter foods and all I wanted was light, fresh, and colorful meals. When I browsed spring meals, this came up as one of the first suggestions. We made our own variation, and so can you.

And PS, these are so fun to make with kids.

Let’s get started!

INGREDIENTS:

• Rice paper (spring roll wrappers)

• Thinly sliced raw vegetables of choice. My favorites are: purple cabbage, cucumber, carrot and bell pepper

• Thinly sliced (not too ripe) mango (my personal favorite add in)

• Thinly sliced jicama (another favorite add in, but of course, optional). If you haven’t tried jicama, it’s texture is like an apple but it’s not as sweet.

• If you like spice, you’ll want to add some thinly sliced jalapeno

• Chopped cilantro and/or mint

• From here you can either keep it all vegetables/fruits, or add in either cooked and thinly sliced tofu or chicken.

INSTRUCTIONS:

1. Place a sheet of rice paper in a shallow pan or plate that is filled with water for 15-20 seconds. You’ll learn to go by how it feels, but you’ll want the sheet to be pliable, not super floppy as it gets super sticky and breaks if you wet it for too long

2. Carefully lay the rice paper on a towel, cutting board or plate

3. Add your chosen add in’s to the center of the rice paper leaving about 1 inch of open rice paper around the edges

4. Fold the lower edge up over the fillings, then fold each side in, and roll upwards to compactly enclose it

TO MAKE THE DELICIOUS PEANUT SAUCE:

INGREDIENTS:

• 1/3 cup creamy peanut butter

• 2 tablespoons rice vinegar

• 2 tablespoons reduced-sodium tamari or soy sauce

• 2 tablespoons honey or maple syrup

• 1 tablespoons toasted sesame oil

• 2 cloves garlic, pressed or minced

• 2 to 3 tablespoons water, as needed

INSTRUCTIONS:

1. In a small bowl, whisk together the peanut butter, rice vinegar, tamari, maple syrup, sesame oil, and garlic

2. Whisk in 3 to 4 Tablespoons of water (this is up to your consistency liking) as needed to make a super creamy but dip-able sauce

Bon Appetit!