Try these veggie spring rolls with almond butter ginger sauce are the perfect handheld meal, making it easier to eat more mindfully and savor your food.
Dark leafy greens are nutrient rich, and have been found to help reduce cholesterol, support the body’s natural detoxification process, and be a good source of calcium and magnesium to support bone health.
Carrots are low in calories and high in fiber, and they support eye and skin health thanks to their high Vitamin A content.
Purple cabbage is a cruciferous vegetable that is high in a variety of antioxidants, and like other cruciferous veggies, has been linked to lowering the risk of certain cancers. It’s a good source of fiber, and Vitamins C and K.
Here’s the recipe:
Veggie Spring Rolls with Almond Ginger Sauce
Three 8.5 inch rice paper sheets (spring roll skin)
FOR THE VEGGIES
1 Tbsp. olive oil
1 Tbsp. julienned ginger
3 cups dark leafy greens (chard, cut chiffonade or baby spinach work well)
1 cup purple cabbage, shredded thin
4 oz carrots, julienned or made into noodles
DIPPING SAUCE (MAKES APPROXIMATELY 4 SERVINGS)
1/3 cup almond butter or peanut butter
1/8 cup tamari (gluten free soy sauce)
1-2 garlic cloves
1 green onions
1/2 inch piece of fresh ginger, peeled
1/2 -1 tsp red pepper flakes
Juice of 1 lime
1 Tbsp. sesame seeds (or tahini or raw sunflower seeds)
1-2 Tbsp. water
- First, sauté the greens and cabbage: Heat a tablespoon of olive oil in a pan over medium low heat. Add ginger, cook for about 30 seconds. Then add the purple cabbage, 2 tablespoons of water and a pinch of salt. Cook for about 7 minutes before adding the greens and giving it a good stir. Cook an additional 2-3 minutes, until everything is wilted and tender. Cabbage should still be slightly crisp, yet tender. Remove to a large bowl.
- Meanwhile, steam the carrots. Place them in a steamer basket over a pot of boiling water and cover, allowing to steam for 4 minutes, or until tender.
- Remove from heat, transfer to the bowl with the cabbage and greens. Mix everything well. Allow to cool before assembling the pockets.
- While the vegetables are cooling, make the dipping sauce: Place all ingredients in a bullet blender and blend until smooth. (If using a standard size blender, continue to add water 1 tablespoon at a time to help it blend.)
- To make the pockets, place a baking sheet in your sink and fill with hot water. Quickly submerge one rice paper sheet for about 2 seconds, until it it just starts to becomes soft and translucent, but it should still hold its shape.
- Transfer the rice paper to a cutting board and lay it out flat. Spoon about 1 cup of veggies into the center. Roll the bottom edge up over the veggies, then the two sides, and finally the top. Repeat with the other two sheets.
- Refrigerate until ready to serve, and eat cold.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
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