Rainbow Spring Rolls with Homemade Peanut Sauce
Tired of your everyday veggies and ranch? Try Asian style and dip them in a tasty homemade peanut sauce
Serving Size
2 rolls
Servings
6 rolls
Ingredients
Main Ingredients
2 small
apples
6
rice papers (spring roll wrappers)
2 medium
carrots
1
yellow bell pepper, chopped
1
orange bell pepper, chopped
1 (discard seeded area)
English cucumber
1/2 small
shredded red cabbage
1 cup
fresh Brussels sprouts
1 Tbsp black
sesame seeds, toasted
Peanut Sauce:
1/4 cup
peanut butter
1 tsp.
sesame oil
1 tsp.
low sodium Teriyaki Sauce
2 tsp.
low sodium Tamari
1 Tbsp.
honey
1/2 tsp
red chili
1/2 fresh squeezed
lime
2 tsp
fresh grated ginger
Directions
- Wash and chop all vegetables in thin 1-2 inch slices, place separated on large plate.
- Fill a large bowl with warm water (this will make the rice paper flexible).
- Wet a dish towel and ring out until damp, lay flat.
- Dip the rice paper in warm water for 5-10 seconds.
- Place rice paper on damp towel.
- Place a few slices of each food in center of rice paper, fold top of rice paper over vegetables, followed by each side, then roll down tightly until completely closed.
- Dip in sauce and enjoy!
Sauce Instructions:
- Combine all ingredients and whisk until combined.
- Garnish with toasted sesame seeds.
Nutrition Information
| Sodium | 105 mg |
| Protein | 4.6 g |
| Fiber | 7.7 g |
| Carbs | 2.5 g |
| Calories | 168 |
| Potassium | 789 mg |