Spring Rolls are one of our favorite meals! Greg is a pro, but I've been around them so much now, I can make them myself and surprise him--yeah!
Mix together in a bowl:
shredded cabbage mix
spring mix lettuce
fresh bean sprouts
Chop:
fresh mint
Slice thin strips of:
red pepper
avocado
carrots
tofu
shrimp
(these are just ideas, you can add anything you want really!)
Heat:
rice paper pieces one by one in a frying pan filled with a small amount of simmering water
Directions:
When the rice paper is softened (But not too soft, they tear easily. And if it's not soft enough it won't stick together. Did I stress you out about the rice paper yet?) Lay it out on a hand towel on the counter. Drop a handful of lettuce mixture, your slices of veggies or tofu or whatever, and a sprinkle of mint right in the center of the rice paper. Roll the top over, then each side then roll it up just like a burrito. Repeat over and over until you make enough for everyone! (And we like to eat 2-4 each!)
Peanut Sauce
This is the "churched up" version. Greg used to make it pretty simply, with just the peanut butter, hoisin, sugar and soy sauce. You can do that too. These extras just make it taste WOW!
Simmer in a pot:
1/3 cup peanut butter
3 tablespoons Hoisin sauce
1/2 teaspoon soy sauce
1 tablespoon agave or sugar
1/2 can coconut milk
5 oz. thai sweet chili sauce
1/2 teaspoon red curry paste
Spoon some peanut sauce on your spring rolls and enjoy a light and healthy meal or appetizer!
Recipe by: Greg McGary (My husband who I have to nail down to get him to write down a recipe! He just wings it and it always turns out delicious!)
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