If you read this blog, you know that I make variations of spring rolls frequently. I just love experimenting with the fresh simplicity!!

Makes 10-12 rice wraps (use brown or white)

You need:

10-12 spring roll rice wraps (usu about 8 in diameter)

1/4 red onion sliced thin

butternut squash, 1 small, steamed and peeled

steamed potatoes; about 5-6 small; sliced

cilantro 3-5 tbs

sliced curly kale, 2-3 cups

 

Assemble spring rolls as pictured, after soaking each one in warm water until pliable. Fold up like a burrito and set on a plate. They will get stickier and then dry as they sit, so make sure to keep them from touching each other.

Sauce:

1tbs liquid aminos

juice of 2 lemons

1tsp crushed red pepper

tbs water (to desired thickness)

2 tbs PB2  (only 1.5gms fat in 2 tbs!)

Blend sauce ingredients together with a whisk or Blender Bottle and dip spring rolls in! All the peanut flavor, none of the oily fat!  Lots of natural goodness and a blend of cooked and raw veggies.

Next time, I will actually probably use more red onions and also put some jalapeno in them 🙂