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Spring Rolls

Here is a versatile and delicious recipe idea! What’s great about spring rolls is that you can use the vegetables you have in your fridge and make different versions depending on personal taste. Above all, you can take them for a picnic, eat them on the go, or make a refreshing summer appetizer.

You’ll need rice sheets, fresh vegetables, one creamy sauce, and a dipping sauce.

Fresh vegetables and herbs to choose from:

·          Lettuce sheets

·          Red, orange, or yellow bell pepper, sliced lengthwise

·          Red cabbage, shredded

·          Carrots, grated

·          Cucumbers, sliced lengthwise

·          Avocado, sliced

·          Sprouted beans

·          Green onions or chives

·          Cilantro

·          Basil

·          Mint

Protein to choose from (optional):

·          Tofu

·          Tempeh

·          Shrimp

Creamy sauce

·          ⅓ cup tahini

·          3 tablespoons lemon juice

·          ¼ cup water

·          ¼ teaspoon onion powder

·          ¼ teaspoon Himalaya salt

·          1–2 tablespoons sriracha sauce (depending on how hot you want it)

·          1–2 cloves garlic, finely chopped (add 2 cloves if you love garlic)

Dipping sauce

·          2 tablespoons of soy sauce

·          1 tablespoon of water

·          ½ teaspoon of maple syrup

·          ½ teaspoon rice vinegar

·          ¼ teaspoon of pepper flakes

·          Cilantro, chopped (optional)

·          Peanuts (optional)

Mix all the ingredients for the creamy sauce until it forms a smooth texture. Add water if too thick. Set aside. Mix all the ingredients for the dipping sauce. Set aside. You are now ready to assemble your rolls.

Soak your rice paper in lukewarm water according to package instructions. Add a lettuce sheet (it helps to hold everything in). Add 1 tablespoon of creamy sauce, and stack veggies of your choice on top. Roll and set aside. Try not to place them too close to each other so they don’t stick together. Continue until you have no veggies left.