Monday, April 9, 2012

Veggie Spring Rolls with Peanut Dipping Sauce

I love Asian food! I have not had Chinese food in over 2 months. I think this may be a record for me! I wanted to make some spring rolls with peanut dipping sauce for dinner last week and although I thought they were delicious I think my family would have to disagree. I made extra veggies and had enough wrappers that I could make them the next day and take them to the park (see above photo) to share with people I KNEW would appreciate them! My park mommies. They too loved them! I think this may be my new favorite go to lunch when I am heading out for the day. I even bought a insulated lunch box to keep in my car so that when I am going to be gone all day I can take lunch with me. We made veggie stir fry last week as well. It was a big hit with my family and no one seemed to miss the meat. Whewwwww! One more recipe I can add to my ever growing binder of healthy foods I can feed my family. Feels great!!
Veggie Spring Rolls
1 1/2 C. chopped green cabbage
2 large peeled, shredded carrots
3 green onions, diced
1/3 package of softened, chopped rice noodles
1/2 to 1 C. chopped cilantro (I love it so I use a lot)
1/2 to 3/4 C. peeled, chopped cucumber
1 tsp. fresh grated ginger
1 Tbsp. soy sauce
1 Tbsp. lime juice
drizzle of sesame oil
Spring Roll skins
Fill a medium saucepan with water and bring to a boil. Remove from heat and add 1/3 of the package of rice noodles to the water. Let the noodles soften while you mix the cabbage, carrots, onions, cilantro, cucumber, and ginger in a large bowl. In a ramekin mix the soy sauce, lime juice and sesame oil. Poor the noodles into a colander and rinse with cold water to completely cool. Chop noodles into small pieces and add to the vegetable mix. Add the soy sauce mixture and toss.
To soften the spring roll skins:
Fill a pan (either a cake pan or a square brownie pan) with hot water. Add a spring roll wrap and let it sit for about 12-15 seconds. Remove from water and let it drip for a few seconds to get rid of excess water. Lay out on counter and add 2-3 tablespoons of the veggies to the skin. Fold the bottom in first, then both sides and then the top. Fill as many as you are planning on eating/serving and save the rest of the veggie mix for a later meal. I set my spring rolls on a large plate and let them air dry for a few minutes before I eat them, as I don't like mine super sticky.
Peanut Dipping Sauce:
1/2 C. warm water
3 Tbsp. raw honey (add more if it is not sweet enough)
1/2 C. all peanut butter (unsweetened)
1 1/2 Tbsp. soy sauce
1 Tbsp. lime juice
1/2 tsp. minced garlic
Whisk all ingredients in a bowl. Mixture thickens once it is refrigerated. If storing for a later use make sure you mix it well before serving.

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