Tighten up your ponytails and man buns people cause this is how we at Midwest and Grassfed roll. And we are gonna put some spring into our step and get back on track as spring rolls into summer. Get it? Spring rolls… eh hem.
Okay, now that I got your attention you will see a common theme in our recipe collection as we skip to the beat of a healthier lifestyle while still having our seasonal celebrations sweet tooth satisfied. Eating with an 80/20 mindset keeps things in perspective for busy on-the-go types like myself.
I am SO digging all these wonderful seasonal veggies hitting the market right now and these veggie rolls are across all borders delicious. These babies hold up beautifully a day in the fridge so making lunch ahead is a breeze.
So, here is the downright sticky truth. Spring rolls may be intimidating at first, but once you get the hang of it and master the roll technique you will be amazed!
Here’s the 411… Spring roll wrappers are best dipped in a bowl of warm water and rolled on a piece of parchment paper to keep from sticking. Plan on making a couple extra till you get the hang of it. The best approach is to prepare your dipping sauce ahead, then prep your vegetables, then rock and roll those spring rolls. Have a parchment lined baking sheet ready to place your rolls and cover with a moistened paper towel.
You can plastic wrap over the paper towel and eat the next day, but these are ideally best when fresh. I found it easy to precut everything store in a airtight container, then assemble in the morning and refrigerate till lunch. Your coworkers will be super jealous I promise!
If by chance you have leftover veggies, toss in a salad. It’s all good.
italian spring rolls
makes about 8 rolls
- spring roll rice wrappers
- 1 spiralized zucchini
- 2 cups shredded chicken
- 1/2 cup sun dried tomatoes
- 1/2 cup basil leaves
dipped in pesto sauce
Blend these ingredients in blender:
- 1 cup fresh basil leaves
- 1/4 cup parmesan cheese
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- salt and pepper to taste
mediterranean spring rolls
makes about 8 rolls
- spring roll rice wrappers
- spiralized cucumber
- yellow pepper, thin strips
- tomatoes, sliced
- kalamata olives, sliced
- feta
dipped in garlic hummus
Blend these ingredients in blender:
- 1 can garbanzo beans, drained (save liquid)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 splashes of sesame oil
Add reserved liquid to desired consistency. Sprinkle with smoked paprika.
asian spring rolls
makes about 8 rolls
- spring roll rice wrappers
- cilantro
- red cabbage, shredded
- carrots, thin strips
- red pepper, thin strips
- cucumbers, deseeded, cut into thin strips
dipped in peanut sauce
Mix together these ingredients:
- 1/2 cup crunchy peanut butter
- 1 teaspoon sugar
- 3 splashes of tabasco sauce
- 1 clove garlic, minced
- 1/2 cup water
farm table spring rolls
makes about 8 rolls
- spring roll rice wrappers
- spiralized beets
- carrots, shredded
- kale, chiffonade
- cape gooseberries, or substitute grape tomatoes, sliced
- garbanzo beans
dipped in dijon vinaigrette
Shake together these ingredients:
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 5 tablespoons olive oil
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- pepper to taste
mexican spring rolls
makes about 8 rolls
- spring roll rice wrappers
- black beans
- grape tomatoes, sliced
- fresh yellow corn
- avocado, sliced
- jicama, cut in thin strips
- cilantro
dipped in avocado ranch
Mix together these ingredients:
- 8 ounces sour cream
- 1/2 block cream cheese
- 1/2 package ranch dressing mix
- 1/2 teaspoons hot sauce
- 1/4 teaspoons garlic salt
- 1 avocado, chopped
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