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.

Ingredients

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.

Share Veggie Spring Rolls with Peanut Sauce

Related recipes

PCOS Gut Repair: Collagen-Rich Bone Broth Soup

PCOS Gut Health: Kefir Beet Smoothie

Blood Sugar Stable: Kefir and Flax Breakfast

Blood Sugar Balance: Kefir and Cinnamon Smoothie for PCOS

Blood Sugar Control: Rocket and Pear Salad

PCOS Gut Support: Collagen Bone Broth Ramen

PCOS-Friendly Arame and Bean Salad

Blood Sugar Supporting PCOS Tallow-Seared Quail

Blood Sugar Balance: Collagen Coffee Drink for PCOS

Hormone Balance: Collagen Protein Waffles