Fresh Spring Rolls

Any easy meal that comes together in under 20 minutes!

I am obsessed with these!

We all know of my love of peanut butter, but this is next level.

This recipe gives you your protein and veggies all wrapped up conveniently for you. And honestly, it doesn’t get easier than this. There is a bit of chopping involved but that is the sacrifice we must make for good whole foods- our bodies deserve that!

From the earth with love to our bodies and cells. Gotta get our daily chlorophyll intakes am I right ;)

Hope you guys give these a try!

Ingredients:

• Large rice paper wraps

• Washed romaine lettuce or spring mix

• Thinly sliced or shredded carrots

• Think sliced cucumbers

• Thinly sliced avocado

• One package of tofu or tempeh cut into thin 1/2 inch strips marinade recipe below

• Optional additions I recommend: Fresh cilantro, fresh basil leaves, fresh bean sprouts, chili garlic sauce, or sriracha

Tofu or Tempeh Marinade

• 1/2 cup soy sauce

• 1 tsp sesame oil

• 2 tbs hoisin sauce

• 2 cloves minced garlic or 1 tsp garlic powder

• 1/2 tsp red pepper flakes

Directions:

In an airtight container add strips of tofu or tempeh with soy sauce, sesame oil, hoisin sauce, garlic, and red pepper flakes.

Shake gently until all pieces are coated.

Let rest for 10-15 minutes to absorb flavors.

Fry strips in pan with a little bit of oil until all sides get crispy. (You can also bake them at 350 F for 20-25 minutes on a sheet pan)

Ginger Peanut Sauce:

• 1/2 cup creamy or chunky peanut butter 

• 1/4 cup warm water

• 1/4 cup soy sauce

• 1/4 cup rice vinegar 

• 1 tablespoon freshly grated ginger

• 1 teaspoon brown sugar

• 2 cloves garlic minced

• 1 teaspoon sesame oil

• 1/2 teaspoon red pepper flakes (optional)

Directions:

Whisk all ingredients together in a bowl until fully incorporated or shake well in a tubberware container.

Spring Roll Assembly:

This can be done in a few different ways but this is how I do it- I will take a regular plate that is deep enough to hold a thin layer of water and I dunk the dry rice papers into the water coating each side until it begins to get flimsy.

On a clean cutting board lay down your rice paper (once It hits water it will begin to soften).

Here is where you can get as creative as you would like! I like to lay down the romaine lettuce, tofu/tempeh, add a bit of carrot, a few slices of cucumber and avocado, and any other toppings I have around. You need to be careful not to fill it too much or it will be difficult to roll.

Now you begin to roll it up like a burrito.

Fold the ends inward (left and right sides of the wrap) as to kind of hold everything together, then you tuck the rice paper side closest to you over the vegetables and begin rolling until you have a spring roll.

It can be a little tricky since the rice paper gets sticky when wet, but you got this!

Then dip your spring roll into the peanut ginger sauce and enjoy! :)