Friends! How is the New Year treating you so far? Good I hope. Have you made any resolutions yet? Any luck at keeping them? I love this post by Zen Habits for inspiration on goal setting. Do share your ambitions in the comments – we’d love to know!
As far as cooking, we’ve been reaching for lighter things lately. After all that holiday goodness we’ve been craving all things light and fresh. For instance, these 30-minute, nutrient-packed rainbow spring rolls. Care to join?
It all starts with a rainbow of fruits and veggies for a full spectrum of colors and health benefits, such as:
Mint – antioxidants + calms stomach
Cilantro – Vitamin C, A + antioxidants
Bell Pepper – vitamin C, carotenoids + fiber
Mango – vitamin C, A, fiber + antioxidants
Carrot – beta carotene + vitamin A
Beets – fiber + antioxidants
So much goodness in one wrap. And we haven’t even gotten to the dipping sauce yet.
The filling is cool and all, but can we talk about my love for peanut sauce?
Spring rolls are just spring rolls, but peanut sauce elevates them to amazing. They’re just naked without it. For some extra kick, I added some fresh grated ginger – a throw back to my Asian noodle bowl – and the result is a perfectly salty-sweet sauce with some zing. I’m in love.
Need more reason to love these rolls? Good. They’re:
Loaded with veggies and fresh herbs
Perfect with peanut sauce
Simple – no cooking
& quick – just 30 minutes
These make a delicious light lunch or dinner and leftovers save well for the next day – just see my note about the mango!
I hope you guys love these. If you do give them a try, let us know! Leave a comment or tag an Instagram #minimalistbaker so we can see. Cheers!
Rainbow Spring Rolls with Ginger Peanut Sauce
- 7-8 rice spring roll papers
- 1 beet, skin removed and finely grated
- 1/2 yellow and red pepper, seeded, thinly sliced
- 1 cup carrots, thinly sliced
- 1 ripe mango, cubed*
- 1 large bunch mint leaves
- 1 large bunch cilantro, cut from stems
- optional: 8 ounces extra-firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
GINGER PEANUT SAUCE
- 1/2 cup salted natural peanut or almond butter
- 1 1/2 Tbsp soy sauce (tamari for gluten-free eaters)
- 2-3 Tbsp brown sugar or maple syrup (add to taste)
- 1/2 lime, juiced
- 1/2 tsp chili garlic sauce
- 1/2 tsp fresh grated ginger (optional)
- hot water to thin
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used - about 7 or 8. Serve with dipping sauce and sriracha, if desired.
Store leftovers covered in the fridge for up to a couple days, though best when fresh.
*I added mango in my spring rolls, and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa, or otherwise).
Nutrition Per Serving (1 of 8)
- Calories: 226
- Fat: 8.9g
- Saturated fat: 0.8g
- Carbohydrates: 23g
- Fiber: 4g
- Sugar: 6g
- Protein: 6g