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Spring Rolls

Ingredients:

  •  Red Peppers (thinly sliced/julienned)
  •  Carrots (peeled and julienned)
  •  cucumber (thinly sliced/julienned)
  •  avocado (sliced)
  •  purple cabbage (chopped)
  •  cilantro (chopped)
  •  spinach leaves (washed)
  •  shrimp ( peel, devein, toss with EVOO, salt and pepper –roast until done)
  •  sesame seeds (to garnish)
  •  package of spring roll wrappers

Preparation:

  •  Make sure all the ingredients are prepared/chopped/cooked before you assemble
  •  Prepare the rice paper wrappers according to directions (you want the wrapper to be soft, yet still slightly firm and pliable.)
  •  Fill the rolls by placing a few sticks of carrot, cucumber, red pepper, and a sprinkle of purple cabbage on top of the bottom 1/3 of the rice paper.  Then, a slice or two of avocado and a bit of cilantro.  Lay spinach leaves on top and finish with slices of shrimp on top. 
  •  Don’t overstuff roll
  •  Roll everything up tightly by gently pulling up the bottom of the roll and roll over the filling.  Use your hands to tuck the filling in as you roll — like you are rolling a burrito (you can fold in the sides of the rice paper if you wish.
  •  Place on a serving plate and cut in half, sprinkle with sesame seeds and serve with peanut sauce or drizzle  with  Oli+Ve Traditional balsamic, or both! 

Peanut Sauce  (adapted from naturalmond.com)

  •  1/2 cup NaturAlmond almond butter (or Georgia Grinder’s peanut butter)
  •  1/2 cup low-sodium chicken broth
  •  3T low-sodium soy sauce (Den Chan Shoyu)
  •  2 1/2T minced fresh ginger
  •  1T freshly squeezed lime juice
  •  1T minced garlic
  •  1/2 t red pepper chili flakes (more or less based on desired heat)
  •  1 shallot, peeled
  •  1 1/2T rice wine vinegar (or try Oli+Ve honey ginger balsamic)

Place all ingredients in a high powered blender and blend until smooth and creamy (keeps 3-4 days in the refrigerator)

Spring roll recipe shared by Kathy White

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