Spring Rolls - Veggie-stuffed, crispy

Spring rolls are a delightful and healthy option, perfect for appetizers, snacks, or light meals. Today, I'm thrilled to share with you not one, but two exquisite spring roll variants: a Hawaiian-inspired roll with a zesty citrus hoisin dipping sauce and a traditional roll complemented by Ali's delectable peanut sauce. These rolls are versatile, perfect for meal prep, and sure to add a splash of color and flavor to your table.

Ingredients:

For the Hawaiian Spring Rolls:

- Lettuce, washed

- Cucumber, julienned

- Purple and green cabbage, shredded

- Cilantro, chopped

- Red bell pepper, sliced

- Lime juice

- Basil (optional)

- Mint (optional)

- Baked tofu, sliced (or extra-firm tofu)

- Rice paper wrappers

For the Citrus Hoisin Dipping Sauce:

- Hoisin sauce (use coconut aminos for a gluten-free option)

- Coconut aminos

- Orange juice, freshly squeezed

- Lime juice, freshly squeezed

For Ali's Peanut Sauce:

- Peanut butter

- Lime juice

- Bragg's Liquid Aminos (or soy sauce)

- Pre-minced garlic (or fresh garlic, minced)

- Water (as needed for consistency)

- Red pepper flakes (adjust to liking)

Prep Time: 30 minutes

Cook Time: 0 minutes (No cook recipe)

Total Time: 30 minutes

Equipment: Large bowl for water, blender for sauce, knife, cutting board, mixing bowls

Servings: Varies depending on size of rolls

Instructions:

1. Begin by preparing your vegetables: Wash lettuce, julienne cucumber, shred cabbages, chop cilantro, slice red bell peppers, and cut lime into wedges. Mix the purple and green cabbage with cilantro and a squeeze of lime juice for the Hawaiian spring roll filling.

2. If you’re using extra-firm tofu instead of baked tofu, press and slice it, then prepare it as desired.

3. For the Citrus Hoisin Dipping Sauce, combine hoisin sauce, coconut aminos, orange juice, and lime juice in a small mixing bowl. Whisk together and adjust the flavor to your taste.

4. To assemble the spring rolls, fill a large bowl with warm water. Dip a rice paper wrapper into the water until it just starts to soften and becomes pliable, then lay it flat on a clean surface. Work with one wrapper at a time.

5. In the center of the wrapper, lay a small bed of lettuce, then top with the vegetable mixture, fresh herbs, and baked tofu. Fold in the sides and roll tightly, sealing the spring roll. Repeat with remaining ingredients.

6. For Ali’s Peanut Sauce, blend peanut butter, lime juice, Bragg’s Liquid Aminos, minced garlic, and water until smooth. If the sauce is too thick, add a little more water to achieve your desired consistency. Stir in red pepper flakes.

7. Cut the spring rolls in half diagonally, and serve with the Citrus Hoisin Dipping Sauce and Peanut Sauce on the side for dipping.

Cooking Tips:

- Work with the rice paper wrappers carefully, as they can tear if they become too soft or are handled roughly.

- Keep finished spring rolls under a damp cloth to prevent them from drying out if not serving immediately.

- The sauces can be made ahead of time and stored in the fridge. If the peanut sauce thickens, simply warm it up slightly or add water to loosen.

Recipe attributed to chef Elena and Ali, founder of Healthy Eats and Local Beet Meal Prep respectively. Check out more healthy recipes on their YouTube channel at https://www.youtube.com/@healthyeats3181

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Spring Rolls - Veggie-stuffed, crispy