4 servings; 25 min preparation time.
If you crave for a healthy snack or you want to take something different to work, try these spring rolls. All you need is a couple of colorful vegetables and rice paper wraps. You can make many variations with any vegetable you prefer. Just keep it fresh and healthy. If you are worried that you will be hungry after, make more of them. I took three to work and they were more than enough.
The rolls that I made were incredibly delicious and full of flavor. We are talking about vegetables here, so you can imagine how many healthy benefits there are. Let’s see what we have here. Mint – It’s calming, stimulates the digestion and helps in preventing depression. Carrots – full of vitamin A, which is great for your eyes. Avocado – lots of healthy fats. Bell pepper – full of vitamin C and E and it decreases bad cholesterol. Rice paper wraps are low in calories, which will help if you want to control your weight.
More variations will follow in my coming posts, because I really can’t get enough of those delicious spring rolls.
- 4 big rice paper wraps (or 8 small ones)
- 1 red bell pepper, julienne
- 1 yellow bell pepper, julienne
- 1/2 cucumber, pitted
- 30 g red cabbage, diced
- 2 big carrots, julienne
- 1/2 avocado, sliced
- 2 tbsp fresh mint leaves
for the dressing
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp oyster sauce
- 1 tbsp lime juicetr
- 1 tsp brown sugar
- 1 clove garlic, minced
- 1/2 tsp sesame seeds
Spring rolls: Cut the bell peppers in half and remove the seeds. Cut thin long julienne from both bell peppers. Repeat the same with the carrots. Cut the cucumber in half. Remove the seeds. Cut it in thin julienne.
Cut the avocado in half. Remove the seed and the shell. Cut in thin slices. Chop the cabbage fine.
Dip each rice vel in luke warm water for 30 seconds or until it gets soft. If you have small rice wraps, use two per roll as I did.
Place the wraps half on top of each other. Place tree mint leaves on one of the edges. Then two slices of avocado. Continue with the rest of the vegetables and finish with cabbage. Roll the spring rolls as you make burritos.
Dressing: Mix all ingredients together in a small bowl. Adjust the seasoning according to your taste. If the dressing is too thick, add a 1 tbsp of water. Serve with the spring rolls. Variation: you can make the dressing thicker by leaving the water out and spread it over the vegetables before rolling the spring rolls. Enjoy!
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