Rainbow Spring Rolls



Rainbow Spring Rolls



For a little over a month now, I have had a package of seemingly indestructible rice paper wrappers vacating my pantry. For the life of me, I cannot remember why I bought them in the first place, but I figured I had better find a way to make use of them.

Rice paper wrappers are essentially the tortilla of Asian cuisine. They are versatile, easy to assemble and hard to mess up. Spring rolls, also known as summer rolls, are rice paper wrappers stuffed with an array of fresh ingredients. They are the perfect vehicle for your leftover vegetables, quinoa, millet, etc., and make a fantastic lunch for those on-the-go. Often filled with rice noodles, vegetables and cooked shrimp, spring rolls are an incredibly delicious way to use up what you have in your fridge.

These exquisitely vibrant rainbow spring rolls are visually appealing and refreshingly good. Stuffed with julienned carrots, onion, red pepper, cabbage, avocado and alfalfa sprouts, these rolls make it easy to get your veggies in no matter where you are. Eat them on their own, or dip them in a little liquid aminos and Sriracha like I did, but either way, you will not be disappointed.

Rainbow Spring Rolls
 
Cuisine: Asian
Author: The Lean Clean Eating Machine
Prep time:
Total time:
Serves: 2
A vibrant and refreshing, vegetable based take on spring rolls.
Ingredients
  • 2 rice paper wrappers
  • 1/4 red bell pepper; thinly sliced
  • 3/4 cup purple cabbage; thinly sliced
  • 1/4 white onion; thinly sliced
  • 1 carrot; peeled, julienned and cut into matchsticks
  • 1/2 cup alfalfa sprouts
  • 1/2 ripe avocado
  • kosher salt and freshly cracked black pepper to taste
Instructions
  1. Place 2″ of water into a large frying pan (large enough to fit the rice paper sheet) and bring water just to a slight boil.
  2. Remove pan from heat and let water cool as you prepare your vegetables.
  3. When all of your vegetables are prepared, place rice paper wrapper in the warm water just until it is pliable, which is about 15 seconds. Remove wrapper from the water, careful not to let the edges roll into itself.
  4. Place the wrapper on your work surface and begin to add your ingredients, starting near the center of your wrapper, leaving a 2-inch margin on the sides.
  5. Begin by layering 1/2 of your carrots, followed by half of your peppers, then half of your onion and cabbage. Lay 1/2 of your sprouts over the cabbage, then finish off the roll by laying 1/2 of your avocado in slices over the top.
  6. Lightly season with salt and pepper.
  7. Like a burrito, fold in the sides, and roll up the spring rolls tightly, squeezing the filling to get a tight roll.
  8. Be careful not to pull too hard on the rice paper wrapper as it can tear, but if the wrapper tears, you can moisten another wrapper and roll the torn one in it.
  9. Refrigerate until ready to serve.
  10. Serve with dipping sauces of your choice.
 
Notes
This recipe makes 2 spring rolls.

 

 

 

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