A refreshing and healthy twist on a beloved classic: Microgreen Spring Rolls.
Made with fresh, nutrient-dense microgreens and an array of colorful veggies, these spring rolls are a perfect option for those who want to enjoy a light and tasty meal that's also packed with nutrition. The delicate rice paper wrappers are filled with a satisfying combination of veggies and microgreens, all tied together with a delicious dipping sauce. Whether you're looking for a healthy appetizer for your next gathering or a quick and easy meal to enjoy throughout the week, these Microgreen Spring Rolls are sure to become a new favorite in your recipe collection!
1 portion, 25 minutes
You will need:
- 3 pieces of rice paper
- mustard microgreens
- 1 cucumber
- carrots
- avocado
- red pepper
- 3 pieces of lettuce leaves
For the peanut sauce you will need:
- 1/4 c almond milk
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Preparation:
Step one: Combine all the ingredients for the peanut sauce in a blender, transfer to a small bowl and set aside.
Step two: Wash the cucumber and peppers, then cut into sticks. Peel the carrot and also cut into sticks.
Step three: Put warm water in a bowl and soak 1 piece of rice paper in it for 30-40 seconds.
Step four: Place the mustard microgreens, lettuce leaves, rice noodles, bell pepper, carrot and cucumber sticks in the middle of the rice paper. Fold in the rice paper from two sides and roll up.
Step five: For the peanut sauce, combine all ingredients in small bowl and stir until desired consistency is reached.
Step six: Soak, fill and roll up all the rice paper sheets, top with microgreens then serve with the peanut sauce.
