Summer is just around the corner. I'm already dreaming of lounging on the beach or boating on Cape Cod with my favorite guy aka my husband. But before I drift away into fantasy land, I want to share with you a super easy, delicious, and light vegan appetizer (that could serve as a meal if you aren't very hungry) that is perfect for Spring.
Oh and did I mention, no cooking is required?! Score!
Spring rolls are fantastic to serve at a party, to fill up on before dinner, or just to have as a snack whenever. They are low fat, low in calories, gluten-free, and filling. This recipe was inspired (and slightly adapted) from Chef Roberto Martin's cookbook "Vegan Cooking for Carnivores."
(Makes about 16 Spring Rolls)
Spring Rolls: (You can play around with the filling depending on what you have/enjoy most)
1/2 head red cabbage, julienned
1 bunch cilantro, roughly chopped
1 bunch scallions, chopped
15 fresh basil leaves, cut into chiffonade
20 fresh mint leaves, chopped
1 fat carrot, peeled, grated, and squeezed dry in a paper towel
1 cucumber, peeled and julienned
1 geen pepper, cored, seeded, and julienned
2 packages spring roll wrappers (rice papers can be ordered on Amazon or bought in a local Asian market)
1 package Trader Joe's marinated tofu , chopped into small cubes
1/2 cup Peanut Butter (I prefer chunky)
1/4 cup hot water
2 tablespoons Soy Sauce
2 tablespoons white or yellow Miso
2 tablespoons minced fresh (or powder) Ginger
Make the dipping sauce: In a small bowl, whisk together all ingredients.
Assemble the Spring Rolls:
1. Mix all of the vegetables in a large bowl and set aside.
2. Select a dish or pan that is large enough for the rice paper to lie flat inside. Add about two cups warm water to the dish and soak rice paper for about 20 seconds, or until the paper has softened but not become too gummy.
3. Place the rice paper on a cutting board and rub it gently to help spread water out evenly on the paper.
4. Place about 1/2 cup of the vegetable/tofu mixture on the rice paper, slightly below the center.
5. Picking up the edge closest to you, fold over the rice paper onto the vegetable/tofu mound. Fold the right and left sides towards the center. Roll the rice paper gently as if making a burrito.
6. Place Spring Rolls on a baking sheet covered with a moist piece of wax paper to prevent from sticking to each other and the baking sheet.
7. Refrigerate for approximately 1 hour before serving. Cut each Spring Roll in half at a slight angle just before serving. Enjoy!
Amount Per Serving
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 208 mg
Total Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 3 g
Protein 6 g