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Spring Rolls

Enjoy these healthy rolls with five delicious sauces!
Cooking Time
30
Difficulty
2
Servings
8

Ingredients For This Recipe

  • 16 rice spring roll papers
  • Warm water
  •  
  • Fillings
  • 2 cooked chicken breasts, diced
  • ½ lb tailless cooked large shrimp, peeled & deveined
  • 5 oz spinach
  • ¼ red cabbage, julienne
  • 1 orange bell pepper, julienne
  • 1 red bell pepper, julienne
  • 1 yellow bell pepper, julienne
  • ½ lb strawberries, sliced
  • 4 kiwis, sliced & quartered
  • Sesame seeds
  • Black sesame seeds
  •  
  • Dipping Sauces
  •  
  • Ginger Peanut Dipping Sauce
  • ½ cup peanut butter
  • 2 tbsp light soy sauce
  • ½ cup water
  • 1” knob peeled ginger
  • 1 garlic clove
  • 1 tbsp sriracha
  •  
  • Honey Miso Sesame Sauce
  • ¼ cup honey
  • ¼ cup miso paste
  • ¼ cup water
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Kosher salt
  • 1 tsp sesame seeds, toasted

Preparation

  1. Pick your dipping sauce and place all ingredients in blender.
  2. Blend on high until combined.
  3. Transfer to mixing bowl, set aside.
  4. Dip a piece of rice paper in warm water for several seconds until pliable.
  5. Assemble spring roll with filling on center; fold bottom of rice paper over filling and fold in ends.
  6. Roll tight to close up; repeat.
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