Rainbow Spring Rolls with Ginger Peanut Sauce

• Produce

  • 1 Beet
  • 1 cup Carrots
  • 1 large bunch Cilantro
  • 1/2 tsp Ginger, fresh
  • 1/2 Lime
  • 1 Mango, ripe
  • 1 large bunch Mint, leaves

• Condiments

  • 2 tbsp Brown sugar or maple syrup
  • 1/2 tsp Chili garlic sauce
  • 1/2 cup Peanut or almond butter, salted natural
  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 1/2 Yellow and red pepper

• Frozen

  • 7 Rice spring roll papers

• Liquids

  • 1 Water to, Hot thin

Found on minimalistbaker.com

Description

Ingredients

• 7-8 rice spring roll papers
• 1 beet, skin removed and finely grated
• 1/2 yellow and red pepper, seeded, thinly sliced
• 1 cup carrots, thinly sliced
• 1 ripe mango, cubed*
• 1 large bunch mint leaves
• 1 large bunch cilantro, cut from stems
• OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
• 1/2 cup salted natural peanut or almond butter
• 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
• 2-3 Tbsp brown sugar or maple syrup (add to taste)
• 1/2 lime, juiced
• 1/2 tsp chili garlic sauce
• 1/2 tsp fresh grated ginger (optional)
• hot water to thin

Directions

• Prep veggies and set aside for easy assembly. For the beets, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
• Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
• Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
• Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
• Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
• Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
• Repeat process until all toppings are used - about 7 or 8. Serve with dipping sauce and sriracha, if desired.
• Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Nutrition