Sushi is one of my favorite things and always my go to for ordering take out or a dinner out- but since being pregnant I haven’t been able to indulge in any sushi, unless it’s the typical vegetable roll!
One thing I always love off a sushi menu are the veggie spring rolls with a spicy peanut dipping sauce. They are so light, refreshing, and I love how crunchy they are. Oddly, I have never made my own until these that I am sharing with you today! They were so much easier than I thought they would be and came together within a matter of minutes….
For the insides of the rice paper, I added: basil leaves, purple cabbage, shredded carrots, shredded broccoli, sliced cucumbers, and avocados! You can also add in anything you want - shrimp, mint leaves, or anything else you love! The peanut dipping sauce is easy to whisk together as well and if you are allergic to peanuts you can sub the peanut butter for sunflower seed butter! It tastes amazing that way too.
To save a bunch of time, I used mainly pre-cut vegetables that I added into the rice paper! I found these precut veggies and the rice paper at Whole Foods, but I am almost positive you can find it at any market. I found that the easiest way to roll the rice paper was simply, place the vegetables in the middle of the sheet, pull the left side over the vegetables, then the right, and lastly pull the bottom up! There should also be directions on the rice paper package that is helpful as well! The first one might take practice since the rice paper can be a bit sticky to work with…but you’ll get the hang of it!
For this recipe I made 5 spring rolls, but you can make as many as you need or want for the day, however they do keep pretty well for up to 2 days in the fridge!
Appetizer / Snack
Yields (5 spring rolls)
Prep time: 20 minutes
5 sheets of rice paper
1/2 avocado, sliced
2 mini cucumbers, sliced length wise
2 cups of mixed vegetables: shredded carrots, red peppers, cilantro, shredded cabbage, sprouts, etc
10 basil leaves
Spicy Peanut Dipping Sauce:
1/2 cup creamy peanut butter or sunflower seed butter
1/4 cup coconut milk (or can sub water, will change the flavor)
2 tbsp. coconut aminos (or soy sauce)
squeeze of 1 lime
1 tbsp. maple syrup
1/2 tsp. red pepper flakes
1/4 tsp. ground ginger
dash of sea salt and pepper
Follow the directions on the rice paper package. You will need to carefully dip each rice sheet paper into warm water. I found the easiest thing to do was fill a bowl with warm water, dip each rice sheet one at a time and place the rice paper onto a plate to prevent sticking on a paper towel.
Once the rice paper is on the plate, fill the and assemble.
Carefully roll up the rice paper. Set aside.
For the peanut dipping sauce, mix everything together in a large bowl. Taste test and adjust to your needs! Lasts up to 1 week in fridge!