For me, there is nothing like a bunch of crunchy fresh veggies for lunch at this time of the year.  I am starting to wear 2 layers instead of 4 (true story, I really do wear a million layers in the winter), and my emails from the clothing stores are telling me that dress season is coming.  I know for me the best way to feel light and ready for spring is to eat lots of raw veggies.  I have been doing this for about a week, and I am feeling so great!!

So, I think these spring rolls make for an awesome packed lunch that is light and healthy.  A bonus is that you can find these ingredients year round, so you can make these any time you’d like.  They also make for a pretty appetizer and are lovely for entertaining.

I buy shredded carrots for this, since I am lazy and they are convenient.  What I have found with rice paper wraps is that working with hot water (not too hot, I don’t want you burning yourself!) works best.  I like to always keep a wrap in the water, so I can get them all done back to back.  A 9-inch pie plate is the perfect size and depth for the water vessel.

Cheaters alley:  The rice paper wraps can be a little tricky to work with, so if you’d prefer to just chop up the veggies and make some rice noodles and toss them all in a bowl, that would be just as good.

Health highlight of bell peppers: all bell peppers start out green, but the longer they stay on the vine to ripen dictates the color and sweetness, as well as slightly changes the nutrient profile.  Red peppers are a great source of beta carotene, while orange offers high levels of other carotenoids.  All are high in vitamin C, and antioxidants.  I like to get a variety of colors, and have found that most people prefer the flavor of the sweeter (non green) varieties.  Peppers are good for your vision because of the carotenoids, are anti-inflammatory, and help support a healthy immune system.

Vegan Vietnamese Spring Rolls
Prep time: 
Total time: 
 
Ingredients
  • Rice Paper Wraps (10)
  • Basil, Cilantro, or Mint – optional (2 leaves per roll)
  • 1 Cucumber – cut into matchsticks
  • 1 red Bell Pepper – cut into matchsticks
  • 1 cup shredded Carrots
  • ½ head Napa Cabbage – sliced thin into shreds
Dipping Sauce
  • ¼ cup Soy Sauce
  • ⅛ teaspoon fresh Ginger
Instructions
  1. Prepare a container with hot water for the rice paper
  2. Add a wrap for about 30 seconds, or until pliable
  3. Lay the wrap on a clean wood surface
  4. Add a little of each veggie to the middle
  5. Fold the sides in first
  6. Roll up from the side nearest you to the other end, the rice paper will stick to itself
  7. Combine the soy sauce and ginger for the dip
  8. Enjoy!!!

 

Ingredients:

Rice Paper Wraps (10)
Basil, Cilantro, or Mint – optional (2 leaves per roll)
1 Cucumber – cut into matchsticks
1 red Bell Pepper – cut into matchsticks
1 cup shredded Carrots
½ head Napa Cabbage – sliced thin into shreds
¼ cup Soy Sauce
1/8 teaspoon fresh Ginger

Instructions:

  • Prepare a container with hot water for the rice paper
  • Add a wrap for about 30 seconds, or until pliable
  • Lay the wrap on a clean wood surface
  • Add a little of each veggie to the middle
  • Fold the sides in first
  • Roll up from the side nearest you to the other end, the rice paper will stick to itself
  • Combine the soy sauce and ginger for the dip
  • Enjoy!!!
Related Posts Plugin for WordPress, Blogger...