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}
Ingredients
- Fresh Spring Rolls
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4 pieces
spring roll rice paper
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2 cups
green tea infused kelp noodles
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1/2 piece
small cucumber
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1 bunch
enoki mushrooms
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3.5 ounces
baked tofu
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1 cup
micro greens
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1/2 piece
avocado
- thai peanut dipping sauce
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2 1/2 tablespoons
extra crunchy peanut butter
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1 tablespoon
brown sugar
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2 tablespoons
rice wine vinegar
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2 pieces
garlic
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1 teaspoon
tahini
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1 teaspoon
soy sauce
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2 tablespoons
(approx) sunflower or other vegetable oil
Directions
- Fresh Spring Rolls
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dip the rice paper into a bowl of water until the paper is lightly coated and begins to get slightly soft
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lay the damp rice paper down on a clean, flat surface
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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
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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
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place all of the ingredients except for the peanut butter and the vegetable oil in a food processor for 1 minute or until smooth
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slowly stir in the mixture from the food processor into the peanut butter
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chill for 30 mins and enjoy!
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