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Lunch: Veggie Spring Rolls with Peanut Sauce
This recipe makes a great appetizer, but add some lean protein such as chicken or pork to the rolls and you have a light meal.
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1 cup cabbage, shredded
1 cup carrots, shredded
1 cup cucumber, peeled, seeded and diced
¼ cup cilantro chopped
1 green onion, chopped
12 spring roll skins
Peanut Sauce
¼ cup peanut butter, heated in microwave for 30 seconds
3 tablespoons gluten-free soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hot water
1 tablespoon canola oil
¼ teaspoon crushed red pepper (optional)
1 clove garlic, minced
2 tablespoons cilantro, chopped
Instructions
In a medium bowl combine cabbage, carrots, cucumbers, cilantro and green onion.
In a small bowl, whisk together peanut sauce ingredients.
Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about ¼ cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
Serve spring rolls with peanut sauce.
MAKE IT GLUTEN-FREE:Confirm your ingredients are gluten-free and this recipe can be made gluten-free.
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Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 80 kcal | ||
| Fat 4 g | ||
| Carbohydrate 9 g | ||
| Protein 3 g | ||
| Saturated Fat 0.6 g | ||
| Sodium 300 mg | ||
| Fiber 1 g | ||
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