Rainbow Spring Rolls with Ginger Peanut Sauce
fromasweetpeachef.comwww.asweetpeachef.com/healthy-spring-roll-recipes?ssp_iabi=1677343849933
Eat the rainbow with my healthy Rainbow Spring Rolls packed with a bunch of fresh crunchy veggies. Add some spice by dipping them into my Ginger Peanut Sauce!
Ingredients
Instructions
For the Rainbow Spring Rolls:
To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, fresh mint and cilantro, and thinly sliced red cabbage.
Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Ginger Peanut Dipping Sauce:
In a small bowl, combine the peanut butter, low sodium soy sauce, raw honey, freshly squeezed lime juice, chili paste, and fresh grated ginger.
Stir until smooth. You can soften the peanut butter by microwaving for 10-15 seconds, if needed.
Nutrition
- Serving Size
- 1 spring roll with sauce
- Calories
- 107 kcal
- Carbohydrate Content
- 9.6 g
- Protein Content
- 4.9 g
- Fat Content
- 6.8 g
- Saturated Fat Content
- 1.4 g
- Sodium Content
- 123 mg
- Fiber Content
- 3.9 g
