fresh spring rolls with thai peanut dipping sauce

By • March 12, 2014 • 0 Comments



Author Notes: these fresh rolls are nice and light for those hot summer nights without having to sacrifice taste. they use kelp noodles which are low in carbohydrates and high in nutrients and fiber -they can be found at whole foods. Rachel {le forque}

Makes 4 rolls

Fresh Spring Rolls

  • 4 pieces spring roll rice paper
  • 2 cups green tea infused kelp noodles
  • 1/2 piece small cucumber
  • 1 bunch enoki mushrooms
  • 3.5 ounces baked tofu
  • 1 cup micro greens
  • 1/2 piece avocado
  1. dip the rice paper into a bowl of water until the paper is lightly coated and begins to get slightly soft
  2. lay the damp rice paper down on a clean, flat surface
  3. begin to build the spring rolls -I begin by laying the kelp noodles down first, followed by the baked tofu, enoki mushrooms, and cucumber, then micro greens and avocado
  4. roll the spring roll by first folding one of the shorter sides followed by a longer side, and then the other short side. then tightly roll the roll to the other long side

thai peanut dipping sauce

  • 2 1/2 tablespoons extra crunchy peanut butter
  • 1 tablespoon brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 pieces garlic
  • 1 teaspoon tahini
  • 1 teaspoon soy sauce
  • 2 tablespoons (approx) sunflower or other vegetable oil
  1. place all of the ingredients except for the peanut butter and the vegetable oil in a food processor for 1 minute or until smooth
  2. slowly stir in the mixture from the food processor into the peanut butter
  3. chill for 30 mins and enjoy!
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