Snacks & Appetizers
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Super Bowl Eats – Part 1: Veggie Spring Rolls with Peanut Sauce

It’s Super Bowl week and it’s such a big game! The first Super Bowl ever be played in a team’s home stadium. The first Super Bowl with the last two Super Bowl winning quarterbacks. The first time Tom Brady has played in the Super Bowl with a team besides the Patriots! Well with all of those big moments, we need some big food to go along with your pod-style watching party. Today is the healthy appetizer with two more traditional Super Bowl appetizers on the way later this week.

I have actually wanted to make today’s recipe, veggie spring rolls with peanut sauce, for a while and I will definitely be making them again. The only downside is they need to be served immediately and do not keep in the fridge but believe me, there won’t be any leftovers. 

Spring Roll Ingredients:

  • 8 to 10 (10-inch) rice paper wrappers
  • 5 green leaf lettuce leaves, ribs removed and torn into large pieces
  • 1 cup fresh basil leaves, chiffonaded the video uses a knife, but I use kitchen shears
  • 3/4 cup fresh mint leaves, chiffonaded
  • 3/4 cup chopped fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, seeded and cut into long matchsticks
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

Peanut Sauce Ingredients:

  • 1/4 cup creamy peanut butter
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon sriracha
  • 1 teaspoon freshly grated ginger (tip for this step: freeze ginger and then grate using Microplane)

Instructions:

  • For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha and ginger in a small bowl (or add to a jar with a sealable lid like a mason jar)
  • Whisk in 2-3 tablespoons water until desired consistency is reached (or shake)
  • Set aside
  • For the spring rolls, fill a wide mouth bowl with water (try to find a bowl that is almost wider than the rice paper)
  • Working one at a time, wet rice paper for 10-15 seconds and transfer to a clean work surface
  • Place lettuce topped with basil, mint and cilantro in the center of each wrapper
  • Then top with carrots, cabbage, bell pepper, cucumber and avocado (the veggies should be put long side parallel to your working station)
  • Season with salt and pepper, to taste

  • Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper

  • Cover with damp paper towels
  • Repeat with remaining wrappers and filling

  • Serve immediately with peanut sauce

Veggie Spring Rolls

Course Appetizer
Servings 4 people

Ingredients
  

  • 8 to 10 (10-inch) rice paper wrappers
  • 5 green leaf lettuce leaves, ribs removed and torn into large pieces
  • 1 cup fresh basil leaves, chiffonaded the video uses a knife, but I use kitchen shears to cut
  • 3/4 cup fresh mint leaves, chiffonaded
  • 3/4 cup chopped fresh cilantro leaves
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, seeded and cut into long matchsticks
  • 1 1 avocado, halved, peeled, seeded and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste 

Peanut Sauce Ingredients

  • 1/4 cup creamy peanut butter
  • 4 tsp reduced sodium soy sauce
  • 1 tbsp freshly squeezed lime juice
  • 2 tsp brown sugar
  • 1 tsp sriracha
  • 1 tsp freshly grated ginger (tip for this step: freeze ginger and then grate using microplane)

Instructions
 

  • For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha and ginger in a small bowl (or add to a jar with a sealable lid like a mason jar)
  • Whisk in 2-3 tablespoons water until desired consistency is reached (or shake)
  • Set aside
  • For the spring rolls, fill a wide mouth bowl with water (try to find a bowl that is almost wider than the rice paper)
  • Working one at a time, wet rice paper for 10-15 seconds and transfer to a clean work surface
  • Place lettuce topped with basil, mint and cilantro in the center of each wrapper
  • Then top with carrots, cabbage, bell pepper, cucumber and avocado (place the veggies with their long side parallel to your working station)
  • Season with salt and pepper, to taste
  • Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper
  • Cover with damp paper towels
  • Repeat with remaining wrappers and filling
  • Serve immediately with peanut sauce
Keyword Super Bowl, Super Bowl Recipe

Stay hungry and stay tuned for 2 more recipes for the big game this week!

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