Salads, though delicious and nourishing, are not always easy to take on the go. Whether you’re planning an outdoor picnic or prepping healthy lunches for the week ahead, you could certainly benefit from an option that’s a little more portable. Enter homemade vegetable rolls. Instead of eating your favorite salad toppings in a bowl and with a fork, you simply roll them up in rice paper for a healthy and convenient meal. Dunk them in spicy peanut sauce for a feast you’ll love eating when you’re out and about.
Vegetable Spring Rolls with Spicy Peanut Sauce
Yields 8 large rolls
Ingredients
Rice paper
2 cups alfalfa sprouts
1 head organic romaine, 8 equal chunks
½ orange bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
¼ cup diced green onion
Sesame seeds, to top
Peanut Sauce
3 Tbsp. Vitacost SLIM powdered peanut butter
1 clove garlic, minced
2 Tbsp. agave syrup
2 Tbsp. soy sauce
1-½ Tbsp. coconut oil
1-2 Tbsp. water
1-2 tsp. rice vinegar
Red pepper flakes, to taste
Directions
- First, prepare the peanut sauce. In a small pot or skillet over medium, heat peanut butter. Add in other ingredients and whisk until smooth. Store in an airtight container in the fridge for up to 1-2 weeks.
- To make the spring rolls, prepare all veggies and create an assembly line because the rolls need to be made quickly.
- Fill a deep plate or bowl with warm water. Dunk rice paper into water (both sides) and remove immediately. Place paper on a clean, flat and non-stick surface.
- Layer veggies just above the middle of the rice paper. Grab the top of the rice paper, fold it over the vegetables and wrap tightly. The paper will tear if it pulls too much, so wrap gently. Once you’re about halfway into wrapping, fold the ends of each side into the middle and continue to roll.
- Repeat the process until you’ve used all rice paper and vegetables.
- Leftover rolls can be stored for 1-2 days in the fridge, but they’re best when eaten immediately and dunked into spicy peanut sauce.