Daaaaaang it’s HOT! We’re just living our lives in triple digits over here, drinking cold beverages poolside and seeking shade like it’s life or death! Woooo weeeee! It’s times like this where there is literally no way you can coax me to turn on that oven. Nope. Not gonna happen!
Lately we’ve been reaching for these super colorful, crisp, and cool rainbow spring rolls. They’re chock full of crunchy fresh veggies, rice noodles, and tofu. Dipped in our ginger almond butter dip, they can’t be beat. My kid has been eating them as fast as I can make them.
Make a bunch ahead and store them in a sealed container in the refrigerator for a quick lunch. They also make a great preschooler lunch;)
If you’ve ever been intimidated by making your own spring rolls, have no fear! The Food Artist and I shot a video of the process so you can clearly see how to prep, assemble, and roll your spring rolls. It’s spring rolls demystified!
Check out the video and let us know if there are other recipes in particular you’d like to see videos for. We’re here to help your food dreams come true, one spring roll at a time!
- 12 rice spring roll papers
- 2 ounces tofu pieces , cut into ¼ inch sticks
- 1 red pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 romaine lettuce leaves
- 6 pea pods halved lengthwise
- ¼ red cabbage, thinly sliced
- ½ mango, thinly sliced
- 1 small package prepared rice noodles
- ⅓ cup almond or peanut butter
- 2 tablespoons coconut aminos or soy sauce
- 1 teaspoon sugar or coconut sugar
- 2 tablespoons lime juice
- 1 garlic clove grated
- 1 teaspoon fresh grated ginger or ginger paste
- ⅓ cup water
- ½ teaspoon chili pepper flakes
- Sriracha, optional
- Dip one piece of rice paper in warm water for about 3-4 seconds fully moistened. Lay the wet wrapper onto a damp cutting board.
- Arrange a little bit of each vegetable toward the bottom of each spring roll wrapper then fold the uncovered sides inward and roll the wrapper tightly (see our video for a demonstration). Repeat with remaining ingredients. This may get some practice, but remember...It doesn’t have to perfect!
- In a small bowl, combine the almond butter, coconut aminos, sugar, lime juice, and fresh grated garlic, ginger and water. Stir until combined.