Spring Rolls

Whether you go sweet or savory, spring rolls are the perfect appetizer.

Fresh Fruit Spring Rolls with Honey Lime Sauce

Ingredients:

  • rice paper sheets
  • 1 apple
  • 1/2 mango
  • 1 peach
  • 1 kiwi
  • 4 strawberries
  • 10 raspberries
  • 2 tablespoons honey
  • 1 teaspoon lime juice

Directions:

Cut apple and mango in long, thin strips. Cut strawberries and kiwi in rounds. Cut peaches in thin wedges and leave raspberries whole. Prepare rice paper by submerging one at a time in hot water for 2 to 3 minutes. Transfer to a plate once soft and fill immediately with preferred fruit. Wrap like a burrito, tucking sides as you go. Mix the honey and lime together for a dipping sauce.

Spaghetti Squash, Cucumber + Carrot Spring Rolls with Peanut Sauce

Ingredients:

  • rice paper sheets
  • 1/2 spaghetti squash
  • olive oil
  • salt
  • 1 garlic clove, minced
  • 1 small bunch of romaine lettuce leaves
  • 1 cucumber
  • 1 large carrot
  • green onion

Directions:

Scrape out the seeds from the spaghetti squash half and place cut side down on a baking sheet after sprinking with olive oil and salt. Roast for 30 minutes or until tender. Scrape out the squash strands with a fork. Let cool. Cut cucumber and carrot into sticks and chop green onion. Prepare rice paper by submerging one at a time in hot water for 2 to 3 minutes. Transfer to a plate once soft and fill immediately with veggies. Wrap like a burrito, tucking sides as you go. Serve with peanut sauce (recipe below).

For Peanut Sauce –

Ingredients:

  • 3/4 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 3 tablespoons honey
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes

 

Mixed Salad Spring Rolls with Balsamic Reduction

Ingredients:

  • rice paper sheets
  • 3 cups loosely packed spinach
  • 1 cup strawberries, sliced
  • 1/3 cup feta cheese, crumbled
  • 1/3 cup pecans, chopped
  • balsamic reduction

Directions: Prepare rice paper by submerging one at a time in hot water for 2 to 3 minutes. Transfer to a plate once soft and fill immediately with salad mix. Wrap like a burrito, tucking sides as you go. Use balsamic reduction as sauce.

 

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