Vegetarian Spring Rolls with Ginger Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spring Rolls:4 Rice Paper Rounds (Spring Roll Skins)1 Medium Carrot, julienned3/4 Medium Cucumber, julienned2 Large Eggs12 Fresh Basil Leaves4 Sprigs of Fresh Mint4 Cups Finely Shredded LettuceGinger Peanut Sauce:1.5 Tbs. Peanut Butter (Smooth or Crunchy)10 Grams Fresh Ginger OR 1tsp. Powdered Ginger1 Tbs. Soy Sauce2 Cloves Garlic, minced1.5 Tbs. Sweet Chili Sauce or Hot Sauce1tsp. Sesame OilDash Stevia or other Artificial Sweetener
Prepare the vegetables julienned (cut into slivers slightly larger than toothpicks) and lettuce first, wash and prep the herbs and set aside.
Put about 8 cups of water on to bring to a boil.
Lightly spray a nonstick pan with PAM or other non-fat cooking spray and put on medium heat. Whisk the eggs and pour a quarter of the egg mixture in the pan, quickly rotating the pan to create a super-thin egg pancake. As soon as cooked through and tender remove and do the same with the remaining mixture. Stack the cooked egg-cakes on top of each other and roll into a tube. Slice into thin strips.
Mix all the sauce ingredients in a jar (slowly add water while mixing to make peanut butter incorporate more easily). Adjust spice and salt to taste.
Pour boiling water into a large bowl. Set out a plate or other flat, smooth cutting board to prep spring rolls.
For each roll:
Briefly dip the entire wrapper into the hot water. Do this quickly and then lay the wrapper flat on the working surface. It will continue to soften as you work.
Place 1/4 of all the prepared vegetables, herbs and egg into the center, lower half (towards you) of the spring roll wrapper. Once completed, carefully begin rolling the roll like a burrito. As soon as the wrapper is completely over the filling, fold in the two sides before completely rolling it closed.
Dip into peanut sauce and enjoy! I love the peanut so much that once I've had the first bite, I spoon it into the roll!
Serving Size: Makes 4 Large Spring Rolls
Put about 8 cups of water on to bring to a boil.
Lightly spray a nonstick pan with PAM or other non-fat cooking spray and put on medium heat. Whisk the eggs and pour a quarter of the egg mixture in the pan, quickly rotating the pan to create a super-thin egg pancake. As soon as cooked through and tender remove and do the same with the remaining mixture. Stack the cooked egg-cakes on top of each other and roll into a tube. Slice into thin strips.
Mix all the sauce ingredients in a jar (slowly add water while mixing to make peanut butter incorporate more easily). Adjust spice and salt to taste.
Pour boiling water into a large bowl. Set out a plate or other flat, smooth cutting board to prep spring rolls.
For each roll:
Briefly dip the entire wrapper into the hot water. Do this quickly and then lay the wrapper flat on the working surface. It will continue to soften as you work.
Place 1/4 of all the prepared vegetables, herbs and egg into the center, lower half (towards you) of the spring roll wrapper. Once completed, carefully begin rolling the roll like a burrito. As soon as the wrapper is completely over the filling, fold in the two sides before completely rolling it closed.
Dip into peanut sauce and enjoy! I love the peanut so much that once I've had the first bite, I spoon it into the roll!
Serving Size: Makes 4 Large Spring Rolls
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 6.9 g
- Cholesterol: 92.5 mg
- Sodium: 460.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.2 g
- Protein: 6.5 g
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