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)
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.
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 🙂