Fresh Spring Rolls
A simple fresh spring roll dipped in a rich and creamy peanut ginger sauce.
Servings: 2 rolls
Equipment
- 1 Grater
Ingredients
- 2 brown rice paper
- 1/4 cup carrot shredded
- 1/4 cup cabbage shredded
- 1/8 cup celeriac finely grated
- 2 romaine leaves
Peanut Butter Dipping Sauce
- 1/8 cup peanut butter
- 1/8 cup coconut milk
- 1 clove garlic
- 1 tbsp lemon and/or apple cider vinegar
- 1 tsp fresh ginger
- 1/4 tsp sea salt
Instructions
Prepare the Vegetables
- Shred the carrot, red cabbage, and celeriac into thin, even pieces. Lay out the romaine leaves so everything is ready to assemble.
Soften the Rice Paper
- Soak the brown rice paper on a plate with enough water to cover. Let it sit for about 30–60 seconds, until soft and pliable.
- Pour off the water and let it rest briefly on the plate. This step allows the wrapper to settle, making it easier to work with and less likely to tear.
Assemble
- Arrange the romaine and shredded vegetables in a neat rectangle on the lower third of the wrapper. Keep the filling light and even so the roll stays intact.
- Fold the bottom over the filling, tuck in the sides, and continue rolling gently into a tight wrap.
Make the Peanut Sauce
- Blend the peanut butter, coconut milk, garlic, lemon or apple cider vinegar, ginger, and sea salt until smooth and creamy.
Notes
Serve immediately with the peanut dipping sauce, or store in an airtight container for up to 2 days.
