Vegetable Spring Rolls

Allergen Information: Contains soy.  See “Notes” for substitution ideas.

Spring Roll Collage

Last summer we traveled to Hilton Head Island, SC for our family vacation.  Each time we travel, I’m on a mission to find local eateries that serve organic and/or local ingredients.  I came upon this amazing find called DelisheeeYo.  This place was so good, I went there for just about every meal–and even felt a little embarrassed towards the end of the week….like, “It’s me again!”

Spring RollI got an amazing Spring Roll Wrap and was so excited about eating this wrap that I had to eat it in the car on the way back to the condo (and apparently take a picture of it too)!!

We couldn’t wait to get home to recreate this dish–we came pretty darn close, and now we are addicted to these light & filling spring rolls. They are great paired with a cold Asian Slaw or some steamed or stir fried vegetables.

**Before you start this recipe, make sure you can find rice wraps.  I saw them at Earthfare on the Asian aisle, but preferred to buy these from Amazon.

Spring Roll Wrappers

Vegetable Spring Rolls
Author: 
Prep time: 
Total time: 
Serves: 2-3
 
Ingredients
  • *These amounts will vary based on how you wrap your spring rolls! You may use less or need more!
  • ½ beet, peeled & julienned (we use our mandolin slicer)
  • 2-3 carrots, peeled & julienned
  • 1 cup spinach, chopped
  • 1 avocado, sliced
  • ½-1 cup organic edamame, shelled & steamed
  • 2 T sesame seeds, lightly toasted
  • 2-4 rice roll wrappers
  • Tamari (gluten-free soy sauce) to taste
Instructions
  1. Have all sliced, chopped, & julienned vegetables arranged on a plate for easy access.
  2. Wet one rice roll wrapper by holding it under the faucet until all sides are wet & place on a cutting board. Be careful not to fold any of the edges. These guys are sticky and hard to pull apart!
  3. Place a small handful of carrots and beets in the middle of the wrap, making a line as if to cut the circle in half. Leave an inch or so around the edge so you can fold the sides in when you wrap it.
  4. Put desired amount of spinach, avocado, edamame, and sesame seeds on top. Splash with soy sauce.
  5. Begin to roll the wrap by carefully pulling the side closest to you over the vegetables. Tuck that side under the vegetables. Fold the sides in like you are making a burrito and roll the rest until it is tight.
  6. Cut in half with a serrated knife.
Notes
1. This recipe is easily adapted to be free of the top 8 allergens. Simply omit the edamame and soy sauce! You may dip these wraps in anything you prefer, something salty or something sweet.
2. You can change up the vegetables in any way you like. Cucumbers and fresh mint would be nice additions, too!
3. For a dipping sauce, we combine Tamari (gluten-free soy sauce) and small amount of toasted sesame oil, topped with chopped green onions.

*Please use organic ingredients when possible. In this recipe, organic edamame is a must to ensure you are not eating GMOs.

 

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