Thai Spring Rolls

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These fresh and delicious spring rolls taste just like they came from a restaurant. Packed with just veggies, it doesn’t get healthier than this. The fresh taste of each vegetable makes the recipe one of our favorites! Just dice up some veggies, toss it on the wrap, fold, and you’re done! Try these rolls as a perfect “side salad” to literally any meal!

Ingredients:

  • 2 packages of rice wrappers

  • 1 Tablespoon finely chopped or grated ginger root

  • 1 quart (4 cups) shredded carrots

  • 1 quart (4 cups) shredded bok choy cabbage

  • 1 quart (4 cups) shredded Napa cabbage

  • 2 cucumbers, peeled and cut into ribbons

  • 2 red bell peppers, cut into thin strips

  • 2 cups bean sprouts

  • 2 bunches of cilantro leaves

Dipping Sauce:

  • 1 cup sesame oil

  • 1 cup rice vinegar

  • 1 cup soy sauce

Method:

  1. Toss the fresh ingredients together, or if you have picky eaters, keep them separate so each roll can be customized.

  2. Dip the rice wrapper in warm water, and fill using a small amount of mix. Roll to completely enclose the filling.

  3. Combine all sauce ingredients and whisk.

Yield: 15 rolls

Recipe Notes

  • As stated, the sauce is really up to you! While we gave you a guidance, feel free to be creative with the amounts of each ingredient or even add or remove ingredients of your choosing.

  • Just like the sauce, the vegetables in the roll are up to your creativity! If you don’t have one of the ingredients, just remove it or even replace it with a vegetable you like. The idea of a “spring roll” just describes vegetables within a rice wrap. While we love the ones we suggested, any vegetables you like work!

Curried Squash, Potato and Garbanzo Bean Stew

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Ingredients
1 Tbsp. olive oil
1 small butternut squash
2 cloves garlic, minced
½ yellow onion, diced
1-inch piece fresh ginger root, peeled and grated (about 1 Tablespoon)
1 tsp. cumin
1 tsp. curry powder
3-4 Cups water or broth
2 red potatoes, diced (skin on)
1 15-ounce can light coconut milk
1 15-ounce can garbanzo beans, drained and rinsed
Kosher salt to taste
¼ bunch fresh cilantro, minced, for garnish

Method

  1. Peel squash, remove seeds, and dice in 1-inch chunks.
  2. Heat olive oil in soup pot over medium heat. Add onion and cook 4-5 minutes until soft and translucent. Add garlic and ginger and cook 1 minute. Stir in cumin and curry powder and cook 1 additional minute.
  3. Add water or broth, stir, then add potatoes, squash and coconut milk to pan. (Be sure there is enough liquid to completely cover the vegetables. If not, add more water or stock.) Cover pot with a lid and simmer 20 minutes until potatoes and squash are fork tender.
  4. Using an immersion blender, puree some of the soup to make a thicker consistency, leaving some chunks of vegetables in tact. [If you do not have an immersion blender, put some of the soup in a blender and puree until smooth. Return to pan with chunkier vegetables.]
  5. Add garbanzo beans and cook another 5 minutes until thoroughly heated. Season to taste with Kosher salt.
  6. Ladle into serving bowls and garnish with minced cilantro.

Yield: 4-6 servings