Super Power Spring Rolls

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Super Power Spring Rolls are full of fresh and healthy ingredients. Plus they’re easier than you might think!

Raise your hand if you’re in the mood for something light and fresh. I mean, smack you on the forehead V8-style light and fresh.

Something crunchy but chewy at the same time, and full of bright herbs and flavor.

Something high in vitamins and healthy fats, but low in calories and guilt.

Something that has all these benefits and actually tastes GOOD!

Say hello to Super Power Spring Rolls with Almond Butter Dipping Sauce, my friends!

These spring rolls are the branchild of my friends Dana and John over at Minimalist Baker, and are included in their recently released Detox GuideNo weird pills or cleanses here, just simple recipes that make healthy eating simple, affordable, and delicious. I can totally get behind that!

Each of the recipes in the guide limits high-fat, high sugar, and processed ingredients and, since this is the universal “back on track” month after holiday indulgences, I of course said yes when Dana and John offered to let me have a look at their guide, give you a sneak peek at one of the recipes, AND giveaway 3 copies – whee!

I was immediately drawn to the Super Power Spring Rolls to make and share. One, because Ben and I have recently become Pho addicts and always order a refreshing side of spring rolls to enjoy while splashing each other with broth and noodles, and two, because I have been looking for an excuse to re-make spring rolls at home for nearly two years now! I made some back in 2010 and they are way easier to make than I expected.

You immediately feel healthier after eating these spring rolls. Light as air. Fit as a fiddle! And so on and so forth. And such as. Ahem. Anyways, the super fresh and crunchy ingredients inside are wrapped in chewy spring roll wrapper and are seriously addicting. Especially when dunked in the creamy, cool Almond Butter Sauce, full of salty, sweet, and hot flavors. You’ll love this!

Start the Super Power Spring Rolls with Almond Butter Dipping Sauce with the Almond Butter Dipping Sauce – or in my case, peanut butter sauce! It’s what I had in the house, you see. Measure out 1/3 cup almond or peanut butter (or other nut butter) then add it to a bowl.

To the peanut butter, add 1 Tablespoon low-sodium soy sauce and 1/2 teaspoon chili garlic sauce. This stuff is GREAT in stir frys, btw!

Next add 1/2 teaspoon fresh grated ginger (or 1/8 teaspoon ground ginger if your fresh ginger has turned into a petrified knob) and the juice of 1/2 lime. 

In goes 1 teaspoon honey for just a hint of sweet.

Whisk the sauce until smooth, then start adding hot water, 1 Tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings if needed, then set the sauce aside.

K! The next step is to get all the ingredients that go inside the spring rolls prepped and ready to go. This includes 2 carrots, cut into matchsticks. 

2 green onions, sliced thin.

And 1/2 cup spinach, washed and dried. Also slice 1 avocado, and pluck either fresh basil or cilantro from their stems.

Place everything at the top of a clean, flat surface then turn your attention to the spring roll wrappers. I picked these up at the Asian grocery store this weekend, but I’ve seen them in most of the grocery stores around here. Spring roll wrappers are hard, but after you dunk them in warm water they become soft and pliable. Magic!

Fill a plate or skillet with hot water then dunk the wrapper for 15 seconds, or until it’s pliable. Remove the wrapper to the clean, flat surface, then add your fillings to the center.

Fold the top over then fold the sides in, and then continue to roll like a burrito. It might take you 1 or 2 times, but you’ll get the hang of it!

Serve the Super Power Spring Rolls with the Almond-Butter Dipping Sauce, then dig in!

Super Power Spring Rolls with Almond Butter Dipping Sauce

Print this recipe!

Reprinted with permission from the Minimalist Baker Detox Guide

Ingredients:

For the Almond Butter Dipping Sauce:
1/3 cup creamy almond butter (or other nut butter – I used peanut butter)
1 Tablespoon low-sodium soy sauce
1/2 teaspoon chili garlic sauce
1/2 teaspoon fresh grated ginger
1 teaspoon honey
juice of 1/2 lime
2-5 Tablespoons hot water

For the spring rolls:
6-8 rice paper rounds
1 cup hot water
1 avocado, sliced
2 carrots, matchstick sliced
2 green onions, thinly chopped
1/2 cup baby spinach (organic if possible)
1 handful fresh basil (or cilantro)
1/3 cup extra firm tofu, patted dry and thinly slice (I did not use this)
Siracha for topping (optional)

Directions: 

  1. For the Almond Butter Dipping Sauce: Combine first 6 ingredients together in a bowl then slowly drizzling in hot water 1 Tablespoon at a time while whisking. You want your sauce to be thin enough for easy dipping – depending on the thickness of your almond butter you’ll need 2-5 Tablespoons. Taste and adjust seasonings. Set aside.
  2. Prep all of spring roll ingredients in advance.
  3. Pour hot water into a shallow/flat bowl, plate or skillet.
  4. Submerge rice paper in the hot water, making sure all parts are under water. Let set for about 15 seconds or until its begun to soften and is pliable to work with.
  5. Quickly transfer to a plate or other slightly-moistened work surface to ensure your spring roll doesn’t stick. (Cutting boards are fine as long you splash a little water on them before rolling).
  6. Add a small amount of toppings to the center of the rice paper in this order: tofu, avocado, carrots, green onion, basil or cilantro, and spinach. Then fold the edge closest to you over the toppings, tuck the sides in and over the portion you just rolled, and then roll forward until the seams meet. It should look like an egg roll.
  7. Transfer to a serving plate and cover with a damp, warm towel to keep moist until serving – otherwise they will dry out and stick together.
  8. Continue rolling until all fillings are used – about 6-8 spring rolls. Serve immediately with almond butter dipping sauce and Sriracha. To store leftovers, wrap rolls in a damp paper towel or plastic wrap to keep moist, then place in a plastic bag or airtight container and keep in the refrigerator for up to a few days.

Dunk…

and crunch! These light and crunchy Super Power Spring Rolls are the best!

Get 11 more “detox” recipes, from Apple Pie Date Bars and Thai Tacos, to yummy parfaits and Sweet Potato Stacks, in the Minimalist Baker Detox Guide, which Dana and John are selling for just $1.99. A bargain, if you ask me! Purchase the Detox Guide hereor enter below to win 1 of 3 copies!

*** PLEASE NOTE: the voting widget may take up to a minute to load and may not work in Internet Explorer. Winners are chosen randomly via Random.org and will be contacted directly via email. ***

Enter to win 1 of 3 copies of the Minimalist Baker Detox Guide by using the voting widget below. Click the “+1″ button then click “Enter” by 11:59pm central time on Thursday, January 10. Good luck!

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Comments

  1. dana 01.09.2013

    You are the sweetest, ever. Thanks Kristin!

  2. JennP 01.09.2013

    Ha. You would post this shortly after I ordered a pizza. I wasn’t feeling guilty enough! In all seriousness though, these look totally delish :)

  3. Hillary 01.09.2013

    I don’t get how these are superpower. do you?

    • Iowa Girl Eats 01.09.2013

      I believe it’s a fun and whimsical name for the recipe, since it’s full of fresh and good-for-you ingredients.

      • heather 01.09.2013

        i would totally tell people to stick a Batman toothpick in one of these just to be a smart ass…youre nicer than i am, lol

    • Christina 01.10.2013

      They are so healthy that after you are done eating them you will want a cape and sword! You will feel like a superhero :)

  4. Meredith 01.09.2013

    Where is your favorite place to get Pho in Des Moines? I got hooked on a trip to DC when I ate at Pho DC. Just thinking about it makes my mouth water.

  5. Lori H 01.09.2013

    These look delicious and light. Thanks!

  6. Iiona 01.09.2013

    I always find awesome recipes whenever I don’t have any of the ingredients in the house… Guess I can’t push grocery shopping to the weekend, because now I really want these :-)

  7. I would love to try making spring rolls some day! For now I may just have to settle for that dipping sauce- I’d wanna put it on everything!

  8. Kristin 01.09.2013

    Minus the avocado, those look awesome. I think I’ll have to make some at home using some bean sprouts to take up the filler space of the noodles in the carbohydrate bomb version.

  9. Nicole 01.09.2013

    What’s that thing you measured the peanut butter with?? It looks so much better than reg measuring cups!

  10. Lauren 01.09.2013

    I have always wanted to make my own spring rolls. It seems simple, but I just never think to get the ingredients when I’m out. I will have to try these!

  11. You could tell me to dunk almost anything in almond butter and I would – so long story short – I’m sold!!

  12. Brooke Guevara 01.09.2013

    just felt the need to say that I love your blog and these spring rolls look amazing! I’m always picking up a pack of fresh spring rolls w/peanut sauce at Trader Joe’s or at our local pho place with my taro and boba smoothie. I really should just google our closes asian market and/or a store that carries the rice paper and make them myself. Thank you for the inspiration; going on my meal plan this week!

    oh, and that detox guide would be a m a z i n g <3 thanks for the opportunity!!!

  13. Kathleen 01.09.2013

    I LOVE spring rolls with veggies and the dipping sauce looks amazing! I’m totally pinning this! Thanks for sharing this recipe!

  14. I like the idea of making an almond butter dipping sauce as opposed to the traditional peanut dipping sauce. I always love something new! :)

  15. These look delicious! I have to find some rice paper and make these ASAP!

  16. spring rolls are pretty awesome… we like to fill ours with boiled pork loin too, and some shrimp! my boyfriend is vietnamese, so we’ve made a lot of these ;)

  17. Janna 01.09.2013

    Yum! I love almond butter, so have to try these just for the dipping sauce.
    BTW, if you buy fresh ginger, peel it and then freeze it whole in a small container. When you need some, just grate it or put through a garlic press. Fresh ginger taste every time! I always do this to have it on hand without it drying out.

  18. Denise 01.10.2013

    I have been obsessd with Pho for years – YUM! I think in Vietnam they may even eat it for breakfast? I know I could! In the past I have battled with rice paper; but I think this recipe will make me try again! Thanks!

  19. These look tasty!! I’ve never had spring rolls before but I might have to give these ones a try!

  20. These look amazing!

  21. Alisha 01.10.2013

    Yum! Spring rolls are the easiest dishes to make that look super complicated :) Love the sauce!

  22. Sally 01.10.2013

    What is that you used to measure the peanut butter out??

    Thanks for this awesome, fresh recipe – can’t wait to give it a try!

  23. R.A. 01.10.2013

    Thanks for this recipe. I have made spring rolls before but with a different mix of vegetables, I want to try these as avocado makes makes many things taste better. To soften the rice paper wrappers I use my 10 inch pie plate full of water, it fits the wrappers I have perfectly. The biggest problem I have with making spring rolls is it takes me a lot longer to make them for the family than it takes us to eat them! And then someone will ask if there are any more…….

  24. Rachel 01.10.2013

    LOVE, LOVE, LOVE your site – it has turned into my go to blog for dinner ideas. I also love the treadmill workouts you post as well! These look so good, however, would you have any ideas as to what could replace the almond butter dipping sauce? I am allergic to nuts and don’t want to miss trying these out. Maybe sweet chili sauce instead?

  25. I totally need some detox happening in my life right now. My office is one big germ incubator and I want to stay healthy! If I don’t win this guide, I am totally buying it :)

  26. Tracy 01.10.2013

    Those looks so good! Bet they’d be great with the tofu, too. Speaking of tofu, you haven’t made a tofu recipe in ages! You made several a ways back that were great.

  27. ErikaMC 01.10.2013

    I’ve never had a Spring Roll but they look really refreshing. That stack of Sweet Potatoes also looks amazing!

  28. SherryC 01.10.2013

    Looks delicious can’t wait to try.

  29. Maggie 01.12.2013

    I made these tonight and added cucumber and shrimp. They were delicious.

  30. Jen 01.13.2013

    I made these tonight and all I can say is…THANK YOU! My fiancé makes a mean peanut sauce and I’m always looking for something healthy to eat it with!! I used carrots, cukes, red cabbage, scallions, spinach and avocado! Felt like a more fun way to eat a salad! Needless to say the leftovers are going in my lunch tomorrow! Any advice on how to store unused wrappers? Hoping they have a pretty long shelf life, SO many per package!

    • Iowa Girl Eats 01.15.2013

      So glad you liked the spring rolls! I stored the leftover spring roll wrappers in a 1-gallon ziplock bag!

  31. Denise 01.14.2013

    Just made these, they were awesome! I had 2 and my husband had 2, and I think I could easily eat the other four! Vietnamese spring rolls are among my all time favorite foods, and I LOVE VEGGIES, so all of this just ramps it up for me, there were SO GOOD!

  32. [...] Almond butter dipping sauce for your spring rolls.  Try the recipe at Iowa Girl Eats. [...]

  33. Denise 05.11.2013

    I just wanna say, I LOVE THESE! I love Vietnamese spring rolls, but it’s about a 30+ minute drive to the closest Vietnamese restaurant…and I almost always have ALL of these ingredients at home. These are also healthier and definitely satisfied my craving! I make them a lot!

  34. […] best part of the rolls was the dipping sauce!  That’s where the flavor came […]

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