Veggie Spring Rolls with Peanut Sauce
The best recipe for Veggie Spring Rolls with Peanut Sauce
Servings 12
Calories 85kcal
Cost $
Ingredients
- 1 avocado thinly sliced
- 1 mango thinly sliced
- 2 carrots julienne sliced
- 1 cucumber julienne sliced
- 12 fresh basil leaves
- 12 stalks asparagus cut in half and lightly steamed and cooled
- 12 spring roll wraps
- For the Peanut Sauce
- ¼ cup chunky or creamy all-natural peanut butter
- ¼ cup hot water
- 1 tablespoon Bragg's Amino Acids or Tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- ½ tablespoon fresh lime juice
- ¼ teaspoon chili oil
- dash crushed red pepper flakes
Instructions
- Have all prepared ingredients lined out in front of you.
- Fill a shallow bowl with warm water.
- Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
- Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
- To make the Peanut Sauce:
- Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
- Dip and enjoy :)
Notes
Spring Detox Tip: In the spring our bodies start their own sort of spring cleaning…help it along with adding a lot more fresh vegetables to your diet! The best foods for spring detoxification are bitter greens such as dandelion greens, mustard greens, arugula and watercress. Other spring detoxifying vegetables are asparagus, radishes and celery. Don’t forget to add a little lemon and lime as well :)
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 33mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2070IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg