Thai Fresh Spring Rolls

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Salad Rolled Up and Ready To Go
These are quick, easy and make for a great picnic food or healthy meal to go.  My daughter takes these to school for lunch and has to elbow her friends out of the peanut sauce.

Want a raw food recipe for these Spring Rolls? Simply omit the rice paper wrap and use paper thin cucumber slices.  For a raw food version of peanut sauce, substitute with almond butter and blend the ingredients instead of cooking them.

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THAI FRESH SPRING ROLLS

Ingredients for rolls
12 rice paper wraps
14 ounce package tofu cut in ¼ inch slices
24 basil leaves
1 ½ cups cilantro leaves
1 cup mint leaves chiffonade cut
1 ¾ cups carrots, shredded
1 ¾ cups cucumbers, julienned
12 green leaf lettuce leaves, stems removed, and quartered

Have all the ingredients prepared.  Fill a 12 inch pie pan with warm water.  Slide one rice paper wrap into the water and soak for 3 seconds. Lay the wrap on a flat dry surface and put the quartered lettuce leaves in the center.  Top lettuce with two thin slice of tofu, two basil leaves, a sprinkle of mint and cilantro leaves, equal amounts carrot and cucumber.  Fold the sides of the wrap and roll it up like a burrito. Repeat until all rolls are done.  Serve with peanut sauce.

Ingredients for Peanut Sauce
1 cup creamy peanut butter
1 cup coconut milk
4 tablespoons Thai Red Curry paste
1 cup chicken or vegetable broth
1/3 cup maple syrup
4 tablespoons lime juice
1 ½ tablespoons fish sauce
¾ teaspoon salt

Bring coconut milk to a gentle boil, then add Mae Ploy Red Curry Paste (if you use another brand check spiciness before adding) and stir for 2-3 minutes or until you can smell the red curry. Then add peanut butter, and broth. Stir until smooth.  Stir in the maple syrup.  Remove from heat and allow to cool slightly, then stir in the lime juice and fish sauce.

If you like this recipe, consider treating yourself to two weeks of healthy cooking classes with me. I’ll teach you the art of raw cuisine in my video raw food class, Rocking Body Raw Food.  Learn more about the Rocking Body Raw Food online classes now.

  • claudia

    How much maple syrup do you use for the pnut sauce?

  • Joy

    Claudia,
    Thanks for pointing out the omission! I use one third cup. The WordPress system seems to replace the 1/3 fraction with a question mark. It is fixed now without a true fraction symbol. As long as you get your peanut sauce, who cares! Try it as a dip for veggies or as a sauce over brown rice & broccoli. Thanks again Claudia.

  • der

    How long will the spring rolls stay fresh in the fridge for???

  • Joy

    They stay well for one day for sure- two days if you are sure that the greens are spun dry very well before you wrap them. After that the rice paper wrappers can start to pull apart. Try making enough for dinner and lunch the next day. That’s they best way to enjoy them fresh.

    Thanks for being in the conversation!

  • Heather

    Peanut sauce is not vegan due to fish sauce as one of the ingredients. What can I replace it with to make it vegan?
    Thanks!
    Heather

  • Joy

    Heather, I use dulse flakes for the raw version and it adds the same mildly “fishy” flavor.

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