Vegetarian
Veggie Spring Rolls with Cashew Dipping Sauce
Well, spring is here! It’s brighter in the morning, the birds are singing, and the breeze is just a little bit warmer. Beautiful flowers are in bloom and the promise of growth and newness is in the air.
And we’re no different! It’s a great time of year to try NEW things: cultivate new friendships, visit a local shop you’ve never been to, take a more scenic route home from work, hike that trail you’ve always wanted to, make new recipes, read different books, or…whatever! It’s time to take a few risks and get a little crazy this spring! Newness recharges our batteries, cultivates creativity and gives us great perspective, even joy! It’s a terrific habit to get in to.
In the spirit of all things new, here is a new recipe for Veggie Spring Rolls. It’s based on a recipe we wrote a while back, but this time it’s vegetarian – but still protein-packed and absolutely delicious. Give it a try and let us know what you think!
Spring rolls are a wonderful, light meal whose filling can be made in limitless combinations. Here, we have traditional Vietnamese flavors paired with tiny roasted sweet potato bits, and the optional seeds to boost their nutritional value!
We also updated the commonly served peanut dipping sauce by swapping for another favorite - the rich and delicious, and protein-packed cashew. This sauce will be the perfect dipping partner for your spring rolls!
The meat-eater's version is available here.
The recipe
Veggie Spring Rolls with Cashew Dipping Sauce
Ingredients
Instructions
- Spring Rolls
- 1. Cook noodles according to package directions. Rinse under cool water and set aside.
- 2. Assemble rolls one at a time. Dip 1 spring roll wrapper into lukewarm water and transfer to a
- clean and damp kitchen towel. (Wrapper will soften within seconds.)
- 3. Place 1-2 tbs sweet potato bits in a horizontal line across the center of each wrapper and top
- with a few tablespoons of cooked noodles.
- 4. Top the noodles with 2 slices of cucumber, 2 tablespoons or so of the shredded spinach, 2
- mint leaves, 2 sprigs of cilantro, and 2 basil leaves. Continue filling with 1 jalapeño strip and
- 1 red bell pepper strip. Place a few sticks of carrot along the top of the filling ingredients and
- sprinkle on top 1/2 teaspoon chia or sesame seeds, if using.
- 5. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward
- over the filling and press to seal. Work carefully and try not to tear the wrapper. Once both
- sides are folded inward over the filling, roll the spring roll upwards so that the filling is tight
- inside; roll up to seal. Set the spring roll aside on a dish, covered with a damp paper towel.
- Repeat with the remaining wrappers and ingredients.
- 6. Once you have assembled all of the spring rolls, slightly chill for 20 minutes in the
- refrigerator, covered with the damp paper towel.
- 7. Serve immediately with the Cashew Dipping Sauce (recipe follows) on the side for dipping.
- Cashew Dipping Sauce
- 1. In a small saute pan, heat olive oil over medium heat. Saute shallot and garlic for 1 minute.
- Add tomato paste, chili paste, and honey and saute for 2 minutes. Add vegetable stock and
- bring mix to a boil. Remove from heat and set aside.
- 2. In a food processor, blend cashews for 1 minute, or until mealy.
- 3. Add the shallot-garlic paste mix and the remaining ingredients: coconut milk, lime juice, soy
- sauce (or soy alternative), balsamic vinegar, ginger powder, tahini, cilantro and salt (if using).
- 4. Blend all ingredients in food processor adjusting flavors and thickness your taste and texture
- preferences. Serve along with the Spring Rolls as a dipping sauce.