Tangy and Crunchy Spring Rolls

I was craving something crunchy and fresh, and have been wanting to do spring rolls forever. I wanted to make them a few months ago but I couldn’t find rice paper wrappers at my local grocery store. Thank goodness for Whole Foods! Though, I did get quite the laugh standing in line with one item while people around me had $200 worth of organic groceries. I am all about organic and local, but some things just kind of make me roll my eyes.

Anyway, instead of using a recipe I just grabbed a few things that I thought would have that super satisfying crunch. On a whim I used apples which worked nicely with all the fresh vegetables, none of which had a particularly overwhelming flavor. This made the tanginess of the sauce stand out.

Ingredients
Wraps
1 medium red delicious apple
1 c. snap peas
1 c. carrots
1 c. red pepper
10 rice paper wrappers

Dipping Sauce
2 1/2 Tbs. creamy peanut butter
1/2 Tbs. rice vinegar
1 tsp. water
1 Tbs. soy sauce

*Next time I might include sprouts or cellophane noodles to add more substance

Chop up all the ingredients for the wraps into match sticks, about 1 inch in length.

Vegetables

Take the rice wrappers 1 by 1 and soak them in warm water for 5-10 seconds (I put some water on a plate).

Place the ingredients in the middle of the wrapper and begin to fold like a mini burrito, starting at one end, folding in the sides, and then rolling to close.

Mix the sauce ingredients together in a small bowl.

Dip (or spoon the sauce over the spring rolls– the ingredients start to fall out) the spring rolls into the sauce and ENJOY!

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I served with extra apples (they can also be dipped in the sauce)

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