Vegetable Spring Rolls

I’ve made these Spring Rolls a couple of weeks ago and I can’t believe I haven’t posted it yet. You guys are going to love ’em! They’re super healthy with great clean ingredients… and the dipping sauce is addicting. So good!

kale leaves

1 avocado

2 carrots

1 cucumber

1 bunch cilantro

1 package rice paper

1 package rice noodles

2 tbsp peanut butter

2 tbsp water

2 tbsp soy sauce

1/2 cup hoisin sauce

1 tsp sesame oil

1 tsp sriracha

1 clove garlic, minced

—

Start by prepping all of the components. Wash and rip the kale into small pieces, slice the avocado, chop the cucumber into sticks, and wash the cilantro. You can either buy shredded carrots, or just use a julienne peeler.

This is also a good time to make the rice noodles. Cook as directed on the package and rinse with cold water after draining.

Fill a deep bowl with warm water. Dip a piece of rice paper in the water to soften it.

Start with a piece of kale (or other lettuce leaf) and top with avocado, carrots, cilantro, and a stick of cucumber. Top with the cooled rice noodles. Fold the sides in and wrap as tightly as possible.

Place on a damp towel. Repeat until you’ve made as many as you want!

Now it’s time for the sauce. Oh, the sauce.

Whisk peanut butter, water, soy sauce, hoisin sauce, sesame oil, sriracha, and garlic. That’s it!

And serve!

I apologize for having vague measurements on the ingredients list. I made about 12 rolls with the rough measurements that I listed, but I had some extra kale, cilantro, and noodles… you’ll have to play around with how much to buy depending on how many people you are feeding. They don’t make the best leftovers, so you really only want to make what you and your guests will eat. Write me a comment below if you need any clarification!

PS. Double dipping is 100% allowed.

 Enjoy!