Fresh Veggie Salad Rolls with Peanut Dipping Sauce

17 35 198
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 min 8
Fresh Veggie Salad Rolls with Peanut Dipping Sauce
Health Rating

Ingredients


1 cup sliced Carrots (julienned)
1 cup chopped Yellow bell pepper (julienned)
1 cup shredded Lettuce, looseleaf
1 cup Alfalfa sprouts
1 cup Cucumber (seeded and julienned)
1 cup shredded Red cabbage (julienned)
1 mango Mango (large, cut into 1/4-inch matchstick pieces)
1/2 cup Mint, fresh ((optional))
1/4 cup Cilantro (coriander) ( (optional))
1/4 cup Green onion, scallion, ramp (cut into 1/4-inch rings)
8 piece Rice paper (large)
1/2 cup Peanut butter, natural (peanut sauce)
1 tbsp Honey, raw (peanut sauce)
3 tbsp Tamari, gluten free, reduced sodium (peanut sauce)
2 tbsp Apple cider vinegar (peanut sauce)
1/2 tsp Sriracha (peanut sauce)
4 tbsp Water (peanut sauce)

Instructions


Prepare all the veggies and arrange them on a plate for easy assembly. If using mango, peel whole fruit then cut into matchstick pieces.

Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.

Place a layer of looseleaf lettuce onto the center of the rice paper. Top with carrots, cucumbers, cabbage, mango, mint, cilantro, yello pepper, salad shoots/sprouts and green onion . Assemble like a burrito - fold in the sides, then roll away from you, tucking the filling in as you roll.

Repeat until all ingredients have been used.

For the sauce, whisk together the peanut butter, honey, tamari, Sriracha sauce, apple cider vinegar. Blend until smooth. Add water 1 teaspoon at a time until the sauce reaches your desired consistency.

Dip summer rolls into sauce and enjoy!

If you are not serving the spring rolls immediately, wrap in damp paper towels so that they do not dry out.

Notes:

Recipe Adapted from Alethea Copelas, The Inspired Kitchen


Nutrition Facts

Per Portion

Calories 198
Calories from fat 73
Calories from saturated fat 10.1
Total Fat 8.1 g
Saturated Fat 1.1 g
Trans Fat 0
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 331 mg
Potassium 340 mg
Total Carbohydrate 24.8 g
Dietary Fiber 3.5 g
Sugars 8.2 g
Protein 6.3 g

Dietary servings

Per Portion


Fruit 0.3
Meat Alternative 0.5
Vegetables 1.3

Energy sources


Pygal50%467.7481468010002195.570292021796737%299.0117659038991228.7782243167866613%345.69614211064476114.2330028173207450%37%13%CarbohydratesFatProtein
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