FRESH VEGGIE SPRING ROLLS WITH DIPPING SAUCE

Nothing says “fresh” and “spring” more than these colorful, Vietnamese-style vegetable rolls. I make them almost every day, always using basil which really “makes” these rolls but changing the other ingredients to suit my mood. Some days, I’ve added thinly sliced jalapeno peppers, cilantro, mint, radish, and even jicama. Portable and satisfying as a snack, light lunch, or appetizer, they have less than 100 calories per roll, are gluten free, and are packed with nutrition: each roll has loads of vitamin C from the bell peppers and purple cabbage; vitamin A and antioxidants from the carrots and green leaf lettuce; and probiotics from the pickled radish. For extra protein, add a few strips of tofu.

While it takes a little practice to get used to wrapping the vegetables in moistened rice paper rounds, you’ll get there. Just don’t leave the wrapper in the water for more than a scant three seconds. It will still feel firm when you pull it from the water but will continue to soften as you layer the vegetables. I find working with the 8-inch rounds easier than the 6-inch rounds, so I have specified the larger rounds for this recipe.

To make the rolls, place the veggie matchsticks, herbs, and chopped lettuce in the center of each moistened wrapper, then tuck, wrap, and roll just as you would a burrito. Adding flavor to the rolls, I make a gluten-free Vietnamese-style sauce that uses coconut aminos instead of fish or soy sauce. For the prettiest presentation, slice each finished roll in half and stand on a plate, cut side up around the sauce bowls. Wrap leftover rolls in cling wrap and refrigerate for a delicious snack the next day.

Serves 6

INGREDIENTS

The dipping sauce

• 1/4 cup coconut aminos (gluten-free)
• 1/4 cup organic coconut palm sugar (I
• use Big Tree Farms Organic Brown Coconut Sugar—a low glycemic product made from coconut blossom nectar)
• 1/4 cup water
• 2 tablespoons lime juice 2 teaspoons rice vinegar
• 1 clove garlic, finely grated
• 1/2 to 1 Thai chili pepper, finely minced
• 1/2 inch fresh ginger, finely grated to make 1 tablespoon 2 teaspoons chili garlic sauce (I use Huy Fong brand)

The peanut dipping sauce

• 1/2 of the above recipe
• 2 tablespoons unsweetened, natural chunky peanut butter

Fresh veggie spring rolls

• 1 12-ounce package 8-inch round Vietnamese rice paper wrappers (bánh tráng)
• 2 red bell peppers, core and seeds discarded; cut into thin strips 1 yellow bell pepper, core and seeds discarded; cut into thin strips
• 1/4 head of purple cabbage, core discarded, cut into thin long shreds
• 3 carrots, peels discarded, carrots cut into three sections, sections cut into thin matchsticks
• 4 Persian cucumbers, peels discarded; cucumbers cut into thin, square-sided strips
• 3 strips Korean yellow pickled radish (danmuji) cut into 4-inch lengths, each 4-inch length cut into 4 square-sided strips
• 2 avocados, peels and pits discarded; cut into slices 1/2 package fried tofu, cut into thin, square-sided strips (optional)
• 1 head butter lettuce, core discarded, leaves chopped into thin strips
• 1 bunch Thai basil, stems discarded, leaves chopped into chiffonade
• Small bunch cilantro, stems discarded, leaves whole (optional)

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METHOD

Make sauce(s)

In a medium-sized bowl, combine and blend all dipping sauce ingredients except the peanut butter. If making the peanut sauce, divide the finished dipping sauce into two portions. Set half of the dipping sauce aside to serve as is. Add peanut butter to the second portion of the dipping sauce and blend to make the peanut sauce. Set sauces aside while you make the spring rolls.

Make spring rolls

Wash and dry all vegetables, lettuce, and herbs. Peel and slice as directed. On a clean work surface, arrange all cut strips of vegetables, lettuce, and herbs in easy-to-reach bowls next to the stack of rice paper wrappers, leaving a good-sized space on the counter for assembling and wrapping. Fill a large, shallow bowl with warm water and place on the work surface next to the dry wrappers.

Fully immerse one rice paper wrapper in the warm water for 3 seconds. Remove the wrapper from the water shaking off droplets. Place the moistened wrapper on the work surface. On the center of the wrapper, quickly arrange and stack a small portion of each of the vegetable strips in the order listed until you reach lettuce. Sprinkle lettuce and basil over the veggie strips; top with a slice of avocado. Fold the bottom edge of the wrapper over the veggie stack toward the top edge. Pull the sides of wrapper over the veggie stack toward the center. The moistened wrapper will stick to itself. Carefully and tightly roll the bundle until the veggie stack is completely enclosed. Set aside on a plate. Repeat the process until you have used up all your sliced veggies.

To serve: set out two small plates, placing the plain dipping sauce in a small bowl on the center of one plate and peanut dipping sauce in a small bowl on the center of second place. Slice each spring roll in half and place on the plate, cut side up, around the dipping sauce bowl. Serve immediately. Wrap any extra rolls in cling wrap and refrigerate for up to 2 days.