Spring Rolls w/ Thai Peanut Sauce

I have been wanting to make spring rolls for a long time! The first time I tried them was as a sample at whole foods (shocking, I know). They were in the form of little sushi rolls and had a peanut sauce for dipping. I finally found some rice paper wraps at the grocery store over the weekend, so I knew I had to make these!

The ingredients are very simple, but the rice paper can be a bit difficult to work with- so be patient and set aside about 30 minutes or so to make them.

How colorful and delicious do these look??? They would probably look even better if I had decent photography skills. I am going to work on my photography this summer and will hopefully be improving my picture quality!

Mmmmm the thai peanut sauce I drizzled this with was absolutely amazing! I usually don’t make perfect sauces on the first try, but this one was a winner! I had almost all of the ingredients on hand as well. I love when I don’t have to but many ingredients at the store to try a new recipe.

I love how colorful these wraps are. They are full of a variety of vegetables and have a lot of vitamins and nutrients! Check out my classy paper plate I chopped the veggies on. I love an easy & quick clean up.

These are the rice paper wrappers that I ended up using. hey were much cheaper than I expected. I think they were around 2.75 for a pack of 16.

I found these shredded organic carrots for just $1 at the store-another bargain! Plus, then I didn’t have to shred large carrots.

For this recipe you will need:

Spring Wrap Rolls:

6 spring roll wrappers

1 avocado

3 campari tomatoes

1 yellow bell pepper

3 green onions

Spring Mix lettuce

1 bag of shredded carrots

Thai Peanut Sauce:

4 tablespoons natural peanut butter – I used Whole Foods 365 brand

1 tablespoon soy sauce

1 teaspoon crushed red pepper

2 tablespoons rice vinegar

2 tablespoons warm water

1 teaspoon ground ginger

1 teaspoon natural honey

1 teaspoon brown sugar

Directions:

Chop up all the veggies. Make sure to slice the peppers and avocado nice and thin! Next, get a pan/ bowl of water ready for the rice paper wrappers. Dip a rice paper roll into the water and let it soak for about 1 minute, or until it becomes easily pliable. Take the roll out of the water and place it on a flat surface. I used a cutting board to assemble and roll mine up. Lay out the wrapper flat, then add the spring mix first, then carrots, and the rest of the vegetables. Make sure not to over fill the wraps otherwise they will be very difficult to roll. Roll them up by folding in both sides horizontally, and then rolling it up vertically.

Slice the rolls in half with a sharp knife. Then, place them back in the fridge to keep them cold while you make the sauce.

Sauce directions:

Measure out 4 tablespoons of peanut butter and add it to a small serving dish. Then, add the rice vinegar and soy sauce and stir well. Next, add 2 tablespoons of warm/hot water and mix well. This helps to thin out the sauce a bit. Then, add the honey, brown sugar, and ginger and mix well. Finally, add the crushed red pepper and stir. Now your spring rolls and ready for serving! Grab the rolls out of the refrigerator and chow down!

These are a great meal for spring. They are so fresh and full of different colorful vegetables. The thai peanut sauce perfectly balances the flavors of the wraps. I love that this sauce is super light and not too overpowering. I think that the hot water really helps with thinning it out and making it a lighter. These wraps are low carb, low calorie, and gluten free of course!  They are a nice alternative to traditional sushi.

Do you like Thai food? What is your favorite type of sushi/roll? Let me know in the comments!