Another summer favorite….. we eat these year round but they are even more satisfying when it’s too darn hot to turn the oven on.
This is one of those kind of sort of recipes…. I hope you don’t mind.
The idea is to be able to whip these up with random veggies in your fridge….
Dip them in some peanut sauce and serve with steamed rice or edamame. Even our little guy gobbles these up. The texture of the rice wraps is sort of funny…. like a giant rice stick noodle…. but we love it. And we pretend we can’t hear the Eldest (aka food critic) ask “don’t you think octopus skin would be stretchy like this.” Ahhh yes, the dynamics of cautious preschool eaters and sarcastic teenage eaters was not considered when designing this family (!)
So if you’ve eaten these in a restaurant or if you’re brave enough to try them even after reading my son’s lovely comment, we would love to know what you think.
Good fresh raw food, perfect for summer eating.
Spring Rolls with Peanut Dipping Sauce
1 package of rice paper wraps, they look like hard funny tortillas
2 or more types cabbage
green onions sliced into bits
carrots and/or broccoli stems julienned (3 or 4 of each)
a good asian salad dressing (just a tiny bit)
cilantro (about half a bunch chopped a bit)
finely diced tofu
1/2 cup peanut butter
1/2 cup water
Bragg Amino (or soy sauce to taste)
garlic & ginger to taste (fresh or powdered spices both work well)
1 TBSP lime juice (or to taste)
1 tsp honey
asian chili sauce or cayenne powder if you like some spice
I like to use red/purple cabbage and green cabbage in my rolls. I am sure you could add crunchy lettuces as well. Napa cabbage & bok choy are also yummy. You’ll need to cut up at least 1/2 each of the two cabbages. Toss it in a big mixing bowl that measures the volume. 1 cup of veggies = 4 spring rolls. They aren’t that great the next day so just make as many as you’ll eat right away. My kids will eat about 4 or 5 of these when served with edamame. About half that when served with rice. The big kids and adults can easily polish of 8 or 10.
Julienne the carrots & broccoli, slice the cabbage up real thin and chop the onions. I make a few onion free ones for my littlest guy. If you like Thai food, don’t skip the cilantro…. it is my favorite part of these! Add the dressing a tablespoon at time to the chopped veggies until you like the flavor. It should be very lightly flavored, not soggy with dressing. Add the bean sprouts and sesame seeds and whatever else you like in here.
Now is the fun part. You take a pan of luke warm water and soak the wraps until they are just pliable. Lay the rice wrap on the counter and put a generous scoop (1/4 cup ish) of cabbage in the middle. Fold the sides inward. Fold the top down and then securely wrap the bottom around as tightly as you can without ripping the wrap. I found a good video here to show how to roll these up.
This is more fun with help!
Mix the peanut sauce ingredients together. If I am using fresh garlic and ginger I use a food processor to blend the garlic up. Start with one clove of garlic and one tsp fresh grated ginger and add more to your liking. If using dried spices start with a 1/2 tsp of each. My Bragg is in a squirt bottle and I start with 3 or 4 squirts. Add more or less depending on how salty you want it to be. Also, I like to everything but the peanut butter & Bragg(soy sauce) to the water and mix it up and then add the peanut butter. When the mixture is smooth I add a few squirts of Bragg and taste test to find the right saltiness flavor. I make the whole recipe and then split in half, making one spicy for us hot food lovers. The sauce keeps for a few days in the fridge (at least a week) and is also quite yummy over rice. Or eaten with a spoon.
I hope this recipe isn’t to vague. This easily becomes one of those toss random things into it sort of recipes.
*ps ~ if you make a veggie filling saves well for about 2 days.