Monday, December 12, 2011

Spring in my step

These yummy vegan spring rolls were well worth the effort. It was a multi-step process and the dipping sauce involved me pulling out the food processor, but after tasting these little bundles of joy I would certainly do it again! Check out the colours in the photo, wouldn't this be a darling holiday party plate? Guests would be even more impressed by it's stellar nutrition profile. If you're really wild you could even engage your guests with a 'make your own spring rolls' activity (ooooooh). 

I made my spring rolls by slicing carrots, cucumber, red bell pepper, avocado, and tofu into long thin strips and rolling in rice paper but the choices are endless.

Some more filling ideas include:
lettuce, sprouts, vermicelli, green onion, shrimp, bean paste, chicken, beef, fish or whatever your heart desires (or whatever you have lingering in the fridge).

Dipping sauce plays a key role in the enjoyment of this dish. Peanut sauce and sweet and sour sauce are both popular go-to options but this carrot-ginger dipping sauce wins the grand prize of deliciousness! I do however have one piece of advice: when it says "one clove of garlic" it means one regular/normal/medium clove of garlic, not the monstrous clove of garlic that I decided to use. Oopsies, I'll have garlic breath for days (but well worth it!).

Carrot Ginger Dipping Sauce:
1 clove of garlic
2 medium carrots, chopped
2 Tbsp coarsely grated peeled fresh ginger
1/4 cup rice wine vinegar
2 Tbsp soy sauce
1/4 tsp toasted sesame oil
Ground black pepper
1/2 tsp red pepper flakes
3 Tbsp olive oil
3 Tbsp water

Blend garlic, carrots, ginger, vinegar, soy sauce, sesame oil, and peppers in a food processor until smooth. While the processor is running, add olive oil and water. Chill and serve with spring rolls.

Wishing you a little piece of spring roll heaven, 

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