Ginger Veggie Spring Rolls
Julienne cut Veggies: ginger, garlic, carrots, broccoli spears, cabbage, avocado in a rice paper roll
On our trip to Montreal this past weekend we enjoyed plenty of meals together. One of our many dishes included vegetable spring rolls. We were obsessed with the flavor, dipping sauces, and loaded veggies inside the rolls. I came home and decided to share my version of Spring Rolls that will be my Spring and Summer staple. They’re so good, and includes my quota of cooked veggies in a meal. Win - Win!
The veggies are sliced very thin - julienne style. You can use a julienne peeler (sold on amazon for $10) or a spiralizer to get quick, easy, nice long thin strands. If you have a steady hand and you’re confident using a sharp knife you can cut the vegetables julienne style on your own. I cut my veggies with a knife and I was pretty proud of my precision. I like my Spring Rolls to be neat - so thin and long is the way to go, and more fun to eat.
My veggies are cooked - no raw for me, although, you can enjoy the veggies raw too, but they will be harder to chew and less digestable. Some people can tolerate raw veggies - kudos to your digestive fire - but take note how your gut feels after you eat.
Enjoy this creative, gorgeous and delicious dish with a yummy dipping sauce. You can also keep the sauce simple, easy, peasy with a bowl of soy sauce to use as your dip.
Spring Roll loaded with cooked veggies and dipping sauce
Recipe
3 tbsp fresh ginger sliced into thin sticks
2 cloves garlic chopped
2 carrots peeled and julienned
2-3 broccoli stems spiralized or julienned
1/2 head cabbage - purple or white thinly sliced
oils: coconut oil or avocado oil or extra virgin olive oil
10-12 rice paper sheets - spring roll wraps
1 large avocado - pit removed and sliced thin
Yummy Sauce for dipping
1/2 cup mayo or veganaise
1 tbsp ketchup - optional
1/4 tsp cayenne - optional
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1-2 tbsp water - thin the sauce with water to the consistency you desire
combine all the ingredients except water in a small mixing bowl. Stir together. Taste and add more salt or seasoning you prefer. Then, thin sauce to your desired consistency with water
Instructions
heat large pan over medium heat, add just enough oil to cover the bottom of the pan, add 2 tbsp of ginger, 2 garlic cloves, and let cook for 1 minute before adding carrots and broccoli stems. Cook for 7 minutes and set aside
next, make the cabbage - return the pan to the heat, coat the bottom with a thin layer of oil, add the remaining ginger, cook for 1 minute. Add cabbage (purple or white) and cook for 7 minutes, stirring occasionally, add 1-2 tbsp water halfway through to help the cabbage cook. When done remove from heat
begin to prep the sauce - add to small bowl and mix with fork until smooth
once veggies are all cooked you can assemble the rolls. Place a large shallow dish or rimmed baking sheet in your sink, fill with hot water, working one rice paper roll at a time. Submerge one spring roll sheet in the hot water for 3-5 seconds, than quickly remove to a clean cutting board and lie flat. Place a few slices of avocado into the middle, and on top add about 3/4 cup mixed veggies: cabbage, carrots, and broccoli
Then fold the top and bottom in towards the center, then the left side, and then the right to create a spring roll or pocket shape. Repeat with the other wraps - one at a time
serve the veggie rolls with the dipping sauce. These rolls can be eaten cold as well.
Much deliciousness all Spring and Summer,
Love, Genia