Reflecting on 2015, there were so many beautiful things (as I shared last week), but one of the highlights was visiting Thailand! Thailand was incredible– if you’re interested in reading up on the locations I visited check out these blog posts on Koh Samui, Chiang Rai, and Bangkok! This recipe was obviously inspired by my travels to Thailand and the use of beautiful fresh and local ingredients. Although, some of these ingredients aren’t local or seasonal right now in Nashville let’s roll with it and get inspired from oceans away.
The beauty of making a spring roll is the versatility. I get it, some of you are vegan, some of you enjoy animal proteins, some eat seafood and all of it is great. Whatever works for you and what your body enjoys, use those ingredients! I’m going to share my favorite fillings as a baseline and then you can add in a protein or any other veggie you love. For example, in the spring and summer I love added cooked but chilled shrimp for a boost of protein and in the winter I’ll add curried tofu for a bit of warming spices and pair it with sliced mango– soooo good! I’m interested to hear what kind of combinations you come up with and be sure to share them on Instagram (#nutritionstripped) when you try this one out. As much as the filling is versatile, there is one ingredient you kind of need to have to actually make these a roll, the paper. You can of course use a dark leafy green like swiss chard or even romaine, but you lose the vibe of the roll. You can also use nori sheets…but then again, that’s just a sushi roll so let’s stick with the classic rice paper. When making these I find it works best to have a large bowl or warm water on your countertop to dip the rice papers to soften and then start filling and rolling. It’s also best if you completely prep all your fillings before you start assembling- it’s very similar to rolling sushi yet more forgiving since rice paper isn’t as delicate as nori. The sauce is completely optional, but I highly recommend you try it out!
Also, just in case you need a little help rollin’ these beauties, I made a quick video below! Side note, these make AMAZING leftovers, perfect for the philosophy I teach to the Society members, amiright?
- 2 sheets rice paper
- 1/2 red bell pepper, thinly sliced
- 1/2 english cucumber, thinly sliced
- 1/2 cup thinly sliced red cabbage
- 1/4 medium mango, thinly sliced
- 1/2 green apple, thinly sliced
- 1 package of Kelp Noodles (see below for brand)
- For the sauce:
- 2 tablespoons tamari sauce
- 1 tablespoon organic creamy peanut butter
- Pinch of red chili flakes
- Juice of 1 lime
- First, start by soaking the kelp noodles in warm water while you’re prepping all your veggies. They’ll gradually soften (still al dente) while you’re getting ready to assemble.
- Using a large bowl of warm water, gently dip 1 rice paper at a time, depending on how many rolls you’re making. I typically do 2 rice papers per serving.
- On a clean surface like a cutting board, lay flat the softened rice paper then start laying the thinly sliced vegetables and fruit in the lower 1/3 and center of the rice paper. Using your hands, gently fold the sides towards the center (similar to rolling a burrito), then roll from the bottom up tightly rolling the rice paper around the fillings. Continue until it’s rolled.
- For the sauce, simply stir together and dip the spring roll in and enjoy. Immediately enjoy or keep in the fridge for up to 1 day.
What are your favorite seasonal ingredients you would put in a spring roll? Have you ever made these before? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!