One of my very favorite things to eat these days is Summer Rolls. I’ll admit I don’t make them too much because the dipping sauce, which is divine, contains a little more fat than I like right now. But every once in a while, you’ve just gotta.
I made them for dinner last night and, as well as being delicious, they are super easy.
You’ll need some spring roll wrappers. I got the biggest rounds they had at the Asian market. They have them in some standard grocery stores, too, but there’s a bigger selection (and bigger wrappers!) at the Asian market.
Then, you put whatever kind of veggies you want in them.
This time I had romaine, spinach, carrots, cucumber, tomato and alfalfa sprouts. I will tell you that in my opinion, these guys are NOTHING without the alfalfa sprouts but you decide for yourself.
You just dip the wrappers into water to soften them up, layer the veggies of your choice inside, and roll them up. Easy peasy!
You will, most definitely,want to dip these in this dipping sauce that I modified from one that Megan Elizabeth shows on her YouTube channel.
I use 2 tablespoons of almond butter, 2 tablespoons of coconut sugar, 1 tsp of Liquid Aminos, 1/4 cup of water and some crushed red pepper for the dipping sauce. I take all of the ingredients and blend them in my little Magic Bullet which does a fabu job of mixing it all up. I have mixed it with a whisk, before I got the Magic Bullet, and it’s a little difficult because the almond butter is very thick. But it can work.
And that’s all there is too it! A tasty way to eat a bunch of veggies. I can usually eat three of of these and sometimes more if I’m particularly hungry.
Try them, you’ll like them! 🙂
