Before I became a vegan, I was totally into eggs. Like, I ate them ALL the time. I boiled them for quick snacks, mixed them into a stir-fry, and almost always had them for breakfast.
Then, I became a nutritionist and my world was turned around when I learned that my beloved egg, was not so great for me. Let me tell you, this was quite an adjustment for me. It took me a really long time to give them up completely! However, once I did, I didn't even miss them! Can you believe it? My saving grace was experimenting with alternatives to common egg dishes, and scrambled tofu became my breakfast go-to. It's delicious and super easy to make!
Rainbow Spring Rolls
2015-08-04 12:53:55
Yields 8
These spring rolls contain a mixture of different colored vegetables to give you a balance of nutrients that come to life in every refreshing bite.
Prep Time
30 min
Total Time
30 min
Nutrition Facts
Serving Size
190g
Yields
8
Amount Per Serving
Calories 316
Calories from Fat 54
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 137mg
6%
Total Carbohydrates 57g
19%
Dietary Fiber 3g
13%
Sugars 4g
Protein 8g
Vitamin A
70%
Vitamin C
92%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Spring Rolls
- Rice Paper (~10)
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 carrots, thinly sliced
- 10 button mushrooms, thinly sliced
- 1 bunch mint
- 1/2 small purple cabbage, thinly sliced
- White rice, cooked (optional)
Almond Butter Dipping Sauce
- 1/3 cup almond butter
- 1 Tbsp reduced sodium soy sauce (GF)
- 1/2 lime, juiced
- 1 Tbsp Sriracha chili sauce
- 1/4 cup water, to thin
Instructions
- Fill a pan (wide enough to fit your rice papers in) about midway with water and heat on low-medium.
- While the water is heating up, slice your veggies and set aside, keeping everything separated for easy assembly.
- Ensure that the water in the pan is not too hot to work with, turn down if so. Once ready, submerge one rice paper into water for 10-20 seconds, until soft. Then, transfer rice paper to a flat surface (e.g. a plate or cutting board) trying to maintain the paper in a smooth circle.
- Add a small portion of peppers, carrots, mushrooms, cabbage, herbs, and rice to the center of the rice paper. Ingredients should form a small rectangle.
- Fold the bottom of the rice paper over the filling, then gently roll over once and fold in the side to seal, then roll until completely sealed. When rolling try and maintain ingredients tightly in rice paper, but have patience. If you roll too tight the rice paper can rip.
- Place on a serving plate and repeat until all ingredients have been used.
- Place rolls in the fridge, and prepare the dipping sauce.
- Place all ingredients for the dipping sauce in a food processor (I used a magic bullet and it worked great). Blend until creamy, adding more water to thin if necessary until desired consistency is reached.
- Serve spring rolls with dipping sauce and enjoy!
Notes
- Carrot Cutting Tip: I cut my carrot into rectangle slices. Chopping it lengthwise into thirds. Then cutting lengthwise to form semi-rectangle shaped pieces. These came out thicker than shaved carrots, but made it easy for adding into the spring rolls.
- Filling Tip: I added a small rectangle of rice in the middle of the rice paper. Then, added 1 slice each of the red and green bell pepper, 1 carrot slice, a couple mushrooms, and a small pinch of cabbage. Then, topped with 3 mint leaves.
Adapted from Macheesmo
Adapted from Macheesmo
Happy Body Kitchen https://happybodykitchen.com/
