These spring rolls are a super fun way to get more superfoods such as purple cabbage, golden beet & pea shoots into your diet, with only 5 grams of carbs per spring roll. They can of course be served as appetizers, but can also easily turn into a full meal just by adding some protein like sliced grilled chicken, shrimp or even scrambled eggs, and if you want more carbs add a table spoon of quinoa per spring roll.
I serve these with my low calorie peanut dipping sauce, Yummm!!!
difficulty level: intermediate
prep time: 6 minutes
assembly time: depends on how many you make, it takes me roughly 10 minutes to make 5 spring rolls, in this case it took me 22 minutes to roll a batch of 12 spring rolls
dipping sauce making time: 2 minutes total
- a mandolin and/or a counter top spiralizer. I have found that using a mandolin works best for the cucumber and cabbage, but the beets are better with the spiralizer, as it gets them thinner. Yes you can spiralize both beets and and cucumbers, and just cut the cabbage thinly with a knife. If you do not have a spiralizer or mandolin, the prep will take much longer, but it is still very doable, just a lot of knife work.
- blender for dipping sauce
what you need:
for spring rolls:
- 15 round pieces of rice paper
- 1/3 small head purple cabbage core removed, cut (or shaved on Mandolin) very thinly, set aside in a small bowl
- 2 - 3 Persian cucumbers, either shaved into thin julienne strips on a mandolin, or spiralized, or cut by hand. if cut by hand or with mandolin, do not use the core with the seeds, just use the outer layers of the cucumber, the spiralizer cores the cucumber for you. set aside in a small bowl
- 1.5 - 2 golden beets, peeled and spiralized or cut into super thin strips by hand, set aside in a small bowl, if you do not like beets use carrots.
- 1/2 cup picked cilantro leaves (not chopped)
- 1/2 cup picked fresh mint leaves (not chopped)
- 1/2 cup pea shoots (optional)
- 2 - 3 green onions, ends trimmed, chopped into 2 inch pieces (optional)
- 1 large wide bowl/tupperware with warm water (to soften rice paper)
for peanut dipping sauce:
- 3/4 tbsp fresh ginger cut in chuncks
- 1 medium garlic clove
- 2 tbsp peanut butter (ideally the kind that has nothing in it but ground peanuts)
- 1/2 tsp stevia powder
- 1 1/2 tbsp lime juice
- 2 tbsp shiro miso paste (you can find on Amazon)
- 3 tbsp soy sauce
- 1/2 cup water
what to do:
for spring rolls:
- set up a rolling station, all bowls with veggies and herbs lined up, large wide bowl with warm water on the side, i roll on a silpat mat, this is a non stick mat, a plastic cutting board will work just fine, avoid glass, it sticks too muc, and wood is ok.
- ready? lets roll!! (hehe couldn't resist) take one rice paper round, quickly dip the entire thing in water and place on cutting board. Note: very important not to over soak the rice paper, its literally just about getting it into the water then immediately out. If you let the rice paper soften... things will get very messy and practically impossible to roll. I recommend checking out a youtube video on how to roll spring rolls if this is your first attempt at making spring rolls.
- ok moistened rice paper round on cutting board, just slightly off center closer to you, place a row of 3 mint leaves lengthwise over lapping, from right to left (not up down)
- place 3 -5 cilantro leaves on mint leaves (depending on preference)
- place cucumber strands in line with mint leaves, make sure they are not too long, leave at least 3/4 inch of space on each side
- place pea shoots on cucumber
- place a bit of purple cabbage next to the cucumber, then the beet strands next to/on top of the cabbage. do not use too much filling, the first two spring rolls are usually the ones where you figure out what is too little filling or too much.
- first fold the sides in
- then grab the side closest to you, flip over veggies, gently using finger tips to "shove" veggies into the roll, towards you, this is a tight roll, not loose.
- continue to roll the spring roll closed, then gently roll it on the cutting board a few times by just pushing it around on the board apply very very gentle pressure.
- set a side on a large plate lined with parchment paper.
- try not to crowd spring rolls too tight on the plate, as they will stick, i use another piece of parchment to layer them. If making ahead i definitely recommend to use parchment paper on bottom of Tupperware, and in between layers.
for low calorie peanut dipping sauce:
- place all ingredients in a blender, whirl away for 30 seconds, scrape down sides and whirl again. This dipping sauce is sugar free only 21 calories per tablespoon, that is half the calories of regular peanut sauce. 1 - 2 tablespoons of sauce is all you need for this entire batch, the rest can keep in the fridge for 3 weeks, and can be used an a salad dressing for Asian inspired salads :)
You can serve the spring rolls whole, or cut them in half as shown in the picture below.
If you are making them to eat immediately, you can add in thinly sliced avocado.
These look so good and are so fun to eat, you might even get some non-veggie-lovers interested ;)