Let’s admit that vegetables are healthy but if not beautifully served, they become a kind of boring healthy food that we need to eat. But what happens if they are served in a way that we eat them with our eyes? Wrap them, add crunchy vegetables and a tasty spicy sauce and you’ll be surprised how you’ll be over it, you’ll want again, and you’ll be happy because you have contributed to your healthy health.
These spring rolls make a fresh and surprisingly satisfying lunch, especially with some creamy avocado rolled up with the vegetables and a spicy Sriracha-mayo sauce on the side for dipping.
You can prep all the vegetables several days in advance to make daily lunch prep extra quick. The prepared spring rolls can also be wrapped in plastic wrap and stored for a few hours before eating.
For 2 serves, about 10 rolls you will need these ingredients:1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large carrot
- 1/4 small head purple cabbage
- 1 medium avocado
- 1 cup microgreens or sprouts (arugula)
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 cup mayonnaise or vegannaise
- 1/2 to 1 teaspoon Sriracha or other hot sauce
- 10 large rice paper wrappers
First, prepare all the vegetables. Trim the bumpy tops and bottoms from the bell peppers, remove the seeds from the inside, and then slice the peppers lengthwise as thin as possible. Peel the carrot, then cut it into very thin matchsticks. Slice the wedge of purple cabbage into thin shredded pieces. Cut the avocado in half, remove the pit, and then slice it into very thin slices; use a soup spoon to scoop the slices from the peel.
Next, whisk together the dressing and dipping sauce. Whisk together the rice vinegar, sugar, and sesame oil in a small ramekin. In another dish, whisk together the mayonnaise with a little Sriracha; taste and add more hot sauce if needed.
Assemble the spring rolls. Fill a pie pan or other shallow dish with very warm water. Submerge one of the spring roll wrappers in the warm water until softened but still slightly stiff.
Lay the softened wrapper on your work surface. Quickly lay a few pieces of red bell pepper, yellow bell pepper, carrot, and cabbage in the lower-middle of the wrapper. Lay a few pieces of avocado beneath the veggies and lay a small pile of microgreens on top. Sprinkle a spoonful of the rice vinegar dressing over the vegetables.
Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom. Repeat with filling and rolling the remaining spring rolls.
Serve right away with the Sriracha-mayo dipping sauce. You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or sticking to each other.
(Photo credits:Emma Christensen)