The kids we have taught always loved this recipe–making them and eating them. Some prefer peanut butter and some almond butter; it’s up to you!
Enjoy!
Spring Rolls and Almond Dipping Sauce
Servings: 12
SPRING ROLLS
2 small cucumbers, seeded
2 medium carrots
2 tablespoons fresh lemon juice
12 sprigs fresh cilantro
12 mint leaves
1 tablespoon sesame oil
1 ounce rice noodles
6 spring roll wrappers (rice), 8 1/2 inch size
8 leaves Bibb lettuce, torn into small pieces, ribs removed
PEANUT OR ALMOND DIPPING SAUCE
2- 1 inch piece ginger root, peeled
5 cloves garlic, peeled
2 teaspoons chili paste
1 cup peanut or almond butter
1/4 cup Tamari soy sauce
1/4 cup Rapadura
1/3 cup Worcestershire sauce, vegan
1/4 cup rice vinegar
1 lime, juiced, to taste
Water, if too thick
Slice the cucumbers and carrots into matchsticks.
Optional: Bring a medium pot of water to a boil. Add the oil, noodles and the remaining salt. Boil until the noodles are tender, about 2 minutes. Drain and rinse under cold water and arrange them on a baking sheet, loosely covered with a damp towel.
To assemble: Set up a large shallow bowl of hot water. Slip a spring roll wrapper into the water. When the wrapper becomes pliable (after about 30 seconds) remove it from the water and lay it flat on a piece of waxed paper. Place lettuce on the bottom half of the wrapper. Arrange vegetable mixture over the lettuce along with mint and cilantro. Spread out 1 heaping tablespoon of the noodles over the vegetables, if desired.
Roll up the wrapper, tucking in the ends as you roll, and rolling as tightly as possible.
Cut each roll in half across the middle on the diagonal.
Stand the rolls flat on their ends and serve with peanut dipping sauce.
DIPPING SAUCE: In a blender add the ginger, garlic and chili paste. Blend until smooth. Add remaining ingredients except the water. Blend until smooth and taste. You’re looking for a balance of taste that includes, hot-sweet-salt-tart-pungent. If it tastes balanced and it’s too thick add a little water. Re-taste you might have to re-adjust the key ingredients.
Eating Seasonally
Spring: Peas, avocado, green onions, mustard greens, raw grated beets
Summer: Red pepper, Jicama, radishes, lettuces, zucchini and other summer squash
Autumn: Bell peppers, broccoli, carrots, cabbage
Winter: Daikon radish, bok choy, carrots