Lately we have been enjoying spring rolls for lunch. These are light yet filling and they keep us feeling satisfied well after lunch. What I love about them is that they are flexible. The possibilities of what you include in them are endless. I tend to always include a combination of textures, flavors, and levels of crunchiness. Not too crunchy and not to soft.
I usually make them the night before and store them in the fridge so they are ready for Cathrine to take when she leaves for work early (like 6am early!).
Ingredients (serves 2, makes 4 spring rolls)
- 8 spring roll wrappers
- 1 organic carrot
- 1 stalk organic celery
- 4 slices of jicama
- 4 organic red leaf lettuce leaves
- 2 slices organic firm tofu
- 12 organic basil leaves
* I’ve also used mint or cilantro instead of basil, spinach instead of red leaf lettuce, rice noodles instead of tofu, endive instead of jicama.
- 2 teaspoons Braggs
- 2 teaspoons organic Olive oil
- 1 tablespoon organic peanut butter (we use fresh ground, low salt)
- A generous sprinkle of organic garlic powder
Spring Roll Preparation and Assembly
Wash, peel, and slice the carrot lengthwise into four pieces then cut in half (making 8 slices).
Wash and cut the celery stalk the same way as the carrot.
Wash, peel, and slice the jicama into four small pieces.
Wash and break each red leaf lettuce leaf in half.
Cut two slices of tofu and then divide each slice into four pieces.
Elements of one roll
Group the ingredients together for each roll. This allows for quick and easy assembly once the spring roll wrappers are ready.
Spring roll wrappers
In a shallow sauce pan, heat enough water so you can fully submerge one spring roll wrapper. The water should be warm but not hot. Once it is this temperature, turn off the burner. Evenly submerge a spring roll wrapper into the water and wait until it is soft (about 30 seconds, depending on how warm the water is).
Place the wrapper on a thin towel, place the filling on top, and roll the spring roll.
After the spring roll is wrapped, place a new spring roll wrapper into the water and repeat the steps again. I like to use two spring roll wrappers on each spring roll. If the water gets too cool, just heat it back up again.
In a small container, combine Braggs, organic olive oil, organic peanut butter, and a generous sprinkle of organic garlic powder.
Stir until well combined.
I usually divide it into two containers for Cathrine to take one to work so I can have one for my lunch too.
Enjoy dipped in a little sauce!
Let us know if you try them and what you like in your spring rolls! We could love to hear.