Spring into Spring Rolls

I feel like spring is just around the corner. The weather here in sunny California is so sweet and I'm constantly craving these delicious fresh Thai spring rolls. I learned how to make these a few years ago at a cooking class and since then I have adapted the recipe and taught over a dozen people how to make them because they are not only delicious but they are also fun to make!  Not to mention they are packed with nutrients! I like to explain it as a fun and creative way to eat a salad! When paired with peanut sauce and/or a light vinaigrette, it's like an explosion of flavors in your mouth.

I hope you will enjoy them as much as I do!

I also plan to start spring roll cooking classes because everyone that tries them, wants to learn how to make them. So here is the recipe if you'd like to check it out for yourself!  Enjoy : )

Spring Rolls                                                                                                    

Ingredients: (ingredients are estimated)
20 spring roll wrappers, 8 ½ inch size
4 cups baby spinach

1 cup fresh mint leaves

2 cups fresh basil leaves
1 cup fresh cilantro, stems removed

1 red bell pepper, cut into matchsticks

1 English cucumber, cut into matchsticks

4 carrots, cut into matchsticks or shredded
1 avocado, cut into thin slices
1 block of firm tofu, cut into matchsticks

 . 

To Assemble:

·         Fill a large, shallow bowl with warm water.  Slip a spring roll wrapper in the water for 30-45 seconds until it becomes pliable.  Remove it from water and place on clean kitchen linen or towel on a solid work surface.

·         Place about 5 leaves of baby spinach, little mint, cilantro and basil in the center of the wrapper.

·         In a horizontal manner, layer red bell pepper, cucumber, carrots, avocado, tofu on top of greens.

·         Roll wrapper tightly - Start by folding left side over top of the pile of deliciousness then fold the right side over the left then folding the bottom of the wrapper over the middle and continue rolling upward. 

·         Place finished rolls on a cookie sheet and refrigerate for 2 hours. Then once ready to enjoy, cut each roll in half on a diagonal, plate and serve with dipping sauce.

Peanut Sauce

Ingredients:
1 cup natural salt free peanut butter

¼ cup low sodium tamari
3 teaspoons red chili paste (Siracha)

1 tablespoon agave nectar

Juice of 1 lime

½-1 cup hot water

Directions:

·         Combine peanut butter, tamari, chili paste, agave and lime juice in a blender. 

·         Puree to combine all ingredients. 

·         With motor running, slowly add the hot water to thin out the sauce; use more or less water to get the consistency you want. The sauce will thicken overtime to allow it to be a little runny. 

Mustard-Soy Vinaigrette

Ingredients:
Juice of 1 lime
4 Tbs. avocado oil (or rice bran or canola or olive oil)
2 Tbs. rice vinegar
1 tsp. dijon mustard (or stone ground)
1 tsp. low sodium tamari
1-2 tsp. brown sugar

Directions:
In a small bowl, whisk all the ingredients together to combine and until the sugar is dissolved. Refrigerate until ready to use.

Original spring roll recipe and peanut sauce came from Cooking By the Bay.
Original Mustard-Soy Vinaigrette came from Williams-Sonoma.