Veggie spring rolls with 2 sauces

I can stick almost anything on rice paper, wrap it up like a spring roll and my kids will eat it. I got this idea from my friend and yogini, Kimber. She used to work with me at Embrace Yoga Studio and she is passionate about healthy eating. If you’re ever in Columbia, MO, please check out Nourish!

  • Spring roll paper ( You can get this at almost any Asian store. I prefer the rectangular shaped ones for easy rolling)
  • Spaghetti squash (I cut it in half, spoon out the innards, put a little olive oil and salt pepper, and place the squash flat side down and bake for 35- 40 min at 375 degrees).
  • Fresh spinach
  • Halved cherry tomatoes
  • Sauteed mushrooms with just a little garlic and salt, pepper and olive oil

Sauce 1: Similar to a ginger dressing you get at Japanese restaurants – combine 2-3 carrots, half an onion, knob of ginger, garlic and rice wine vinegar. Salt/pepper to taste.

Sauce 2: Similar to a peanut sauce you get for Vietnamese spring rolls. Combine about 2 tablespoons each of Mirin, almond butter (Sunbutter if you avoid nuts), hoisin sauce (I’ve seen gluten free ones) and rice vinegar. Add about 1 tsp of sesame oil and Sriracha.

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