Maybe your jam-packed schedule means you’re constantly eating on the go. Or maybe you haven’t had motivation to cook and you’ve been stuck on takeout. In any case, sometimes your healthy diet gets away from you. And when that happens, you can start to feel fatigued, uncomfortable and maybe a little cranky. Reset your diet with these spring rolls, loaded with refreshing vegetables. There’s no cooking involved, just chopping, spiralizing and a bit of rolling. Dip them into a freshly blended, spicy peanut sauce for a tasty meal that’s sure to get you back on track.
Ingredients
Rainbow Spring Rolls
5-10 sheets rice paper
5 romaine heart leaves, shredded into strips
1 cup butternut squash, spiralized
1 zucchini, spiralized
1 cucumber, thinly sliced
1 bunch green onions, sliced into strips
1/2 cup carrots, thinly sliced
1/2 cup purple cabbage, shredded into strips
1/2 yellow bell pepper
1/2 red bell pepper, thinly sliced
Zesty Peanut Sauce
4 Tbsp. powdered peanut butter
2 Tbsp. tamari sauce
2 Tbsp. almond butter
1 Tbsp. coconut sugar
1-2 Tbsp. sriracha, adjust to taste
1 tsp. garlic powder
3/4 - 1 cup water
1/8 cup lime juice
Directions
- First, prepare peanut sauce. In blender or food processor, combine ingredients until smooth and evenly combined. Store refrigerated in airtight container for up to 5 days.
- Prepare rolls. Place one sheet rice paper under faucet for a second or two to gently moisten both sides.
- Place paper on non-stick cutting board. Arrange veggies in the center of paper and gently roll, folding in the sides at the end. If desired, cut roll in half.
- Repeat with remaining rice paper and veggies.
- Serve with peanut sauce.
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