Fresh spring rolls filled with crunchy carrots, green avocado, snippy scallions, and lots of sprouts(or whatever you like). Super customizable, and extremely easy to pull together, these are the ideal lunch food. Stir together the perfect dipping sauce of only four ingredients-Peanut Thai Dipping Sauce, and you’re done!
We believe in a balanced diet. Because I’m so black and white(no, I’m really not), this usually translates something like: waffles with every topping imaginable for breakfast, light spring rolls for lunch, Oreos and milk on the hour every hour for snacks, and then a massive salad for din. Balanced, right?!
For some weird reason, my toddler(the smaller one, Nadav), loves these spring rolls. He doesn’t like the sprouts, so he always spits those out, but the fact that he happily comes to steal my lunch full of fresh veg is amazing! I really do have hope for him.
Lani(the older toddler), usually hates vegetables. I’ve only seen her eat and actually swallow a piece of lettuce when it was my lunch(no I don’t ever get to finish my own lunch), and covered in Caesar dressing. Who cares what its covered in when the kids are eating something green though!
craving healthy? also try:
spring rolls served in beautiful ceramic dishes(black oval snack serving dish /spice dish in turquoise) from 1220 Ceramics
I usually set to make myself something fresh and un-cooked for lunch because it comes at that ideal time right before a nap and smack after a lengthy morning with the toddlers. Thank Gd the weather has been nice the last couple days, but being out in the yard with the kids still brings along all its fun tidbits. [Worm-finding(gross), wet clothes, muddy fingernails, toys in the ditch(left to me to fish out before the next rain), and loose rabbits].
All in all, I never want to cook at lunchtime, i’m just starved out of my mind and need something quick to eat.
These spring rolls do get some thought in advance. You can grab whatever you like in the fresh produce section(probably no shortages there), and a couple packs of rice wrappers(they last for-everrrr). Check for those in the local supermarket in the ethnic section or in an Asian store.
DO stick to a couple rules when choosing fillings for your spring rolls:
+something crunchy: cucumbers or carrots
+something hearty: baked/fried sweet potato strips, avocado, mushrooms, or even salmon or leftover chicken
+something green: leafy veg or sprouts
Hope you love these like we do!
Don’t Forget… to come follow along on Instagram!
Fresh Spring Rolls with Thai Peanut Sauce
- 1 package round rice wrappers
- 1/2 cup bean sprouts
- 1/2 cup sunflower seed sprouts or your sprout of choice
- 1 carrot, peeled and sliced into thin strips use a peeler, then slice the peels
- 1 avocado, peeled, seed removed, and sliced into strips
- 4 mushrooms, sliced
- 4 green onions, sliced
Thai Peanut Dip
- 2 TBS peanut butter(I prefer the crunchy kind)
- 1 TBS honey
- 3 tsp sesame oil
- 3 TBS soy sauce
For the dip:
- In a jar with a tight lid, shake all the dip ingredients together until combined. Set aside.
- Prepare your vegetables before soaking the wrappers. To prepare the rice wrappers, place them one at a time on a plate and pour over water until the wrapper is submerged. In about a minute, the wrapper will soften, remove it to a dry plate or flat cutting board. It will be sticky so handle it gently to prevent any tears.
- Place the filling in the centre of the wrapper, a little towards the bottom. Fold up the bottom over the filling, and then the sides in towards the center. Continue rolling the wrap away from yourself. The edges will stick together. If you are making a lot of rolls you can cover them with a damp towel to keep them from drying out. Slice each roll in half on the diagonal, and serve with dipping sauce.