Daily Vegan Lunch for 29 September, 2013: Apple and Red Cabbage Spring Rolls
These were outstanding.
INGREDIENTS:
8 rice spring roll skins a.k.a. bahn trang
1 apple, sliced
2 cups red cabbage, thinly sliced or shredded
1 cup sweet bell pepper, sliced (I used an orangey-yellow one)
2 green onions, minced, about 3/4 cup
Water
PEANUT SAUCE INGREDIENTS:
2 tablespoons peanut butter
1 tablespoon chili sauce or 1 teaspoon Sriacha
2 teaspoons agave nectar or 1 tablespoon sugar
1/2 cup water
1/4 cup apple cider vinegar or rice vinegar
pinch salt
DIRECTIONS:
Make the dipping sauce by mixing together all peanut sauce ingredients and whisking with a fork until well blended. I cheated and microwaved the sauce for 30 seconds so I didn’t have to fork whip it as long. Set the sauce aside.
Chop and lay the veggies out on a cutting board or plate. Fill another plate shallowly with lukewarm water. Lay a spring roll round into the water. Once it absorbs a little water (about 15 seconds) flip it over and let it soak about 15 more seconds. Lay the softened spring roll paper on a cutting board and fill it with about 3/4 cup worth of various ingredients, do not overstuff. Roll it up burrito-style, tucking in the ends. Let it sit on the cutting board so it can seal while you make the other rolls.
Cut rolls in half to serve.
