Clearly one of my favorite foods, these spring rolls!! I was almost out and found some brown rice wrappers, so tried them out! Not bad, just not as pretty 🙂 The brown rice wraps just require a little more water/soaking to soften up as much as the white rice wrappers. Personal preference, this recipe is great with either!! The kabocha and pea sprouts were a new experiment and I LOVED the textures/flavors of both! Bell peppers, cilantro, and cucumber are old standbys 🙂 This is one dinner that is light, fresh, healthy and leaves you feeling satisfied, but not weighted down by oils and heavy food. Easy to digest and oh so delicious!!! Check it out!
-1 small or 1/2 large kabocha squash, cubed and steamed until soft
-3 green onions, cut into strips
-large handful cilantro
-1/2 red bell pepper, sliced thin
-1/2 large cucumber, cliced thin
-Rice Wrapper, Vietnamese Style, 8in, brown or white rice, 10-12 wrappers
-raw spinach or mixed greens
-about 4oz fresh pea sprouts (got mine organic at TJs), bottoms trimmed off about 1 inch
One at a time, dip spring roll wrappers into warm water until softened. Place on flat surface like a cutting board. Layer in greens, sprouts, sqaush, and other veggies, then roll up folding one long side, then each of the small sides, finally wrapping around second long side to secure together. Set on a place and set aside as you make each one the same way. Whisk together your dipping sauce and enjoy!! Serves 2!
For the sauce:
-1tbs liquid aminos
-1 large or 2 smaller lemons juiced
-1/2 tsp crushed red pepper