Who doesn’t love a spring roll? They’re full of flavor, bursting with color, and—best of all—healthy! What better way to eat your veggies than to wrap them up in some delicious rice paper and dip them in a decadent sauce? Sure, you could buy some frozen spring rolls, but they’ll never compare to the crunch and taste of a freshly made version that relies on crisp, ripe vegetables.

Enjoy this guest post by Joey Bruno of ThriveCuisine.

What’s great about this recipe is its simplicity and the ability to pack a lot of flavor into a small package. Most of the ingredients are pantry staples you likely already have on hand, and a quick trip down the produce aisle will get you everything else you need to be cooking in no time.

If you have trouble finding rice wraps, you can check your local Asian supermarkets, where these are sure to be a common staple. They can also be ordered easily and cheaply online. Getting them in bulk is a great way to save a few bucks.

The use of roasted sweet potatoes elevates this dish to make it a filling and satisfying appetizer, a delicious and refreshing lunch, or even a great option for a potluck.

These delectable bites are perfect for entertaining because the purple cabbage adds a dash of color that makes them very appealing on a spread. This recipe is also vegan, so it is sure to meet the needs of any of your guests.

While the name may say “spring,” there’s something about these light treats that just scream summer. Everything from the colors to the delicate wrapping have a refreshing feel about them.

The star of this recipe is the peanut butter sauce, an addition that takes this veggie-heavy dish into the realm of a complete meal.

You can use either peanut powder or full-fat peanut butter. If you choose the full-fat peanut butter option, a blender will help ensure that your sauce gets the smooth texture you’re aiming for. Use a higher powered one like these if you’re increasing the recipe or a smaller one for a single batch.

Peanut powder, on the other hand, can be stirred to the proper consistency with just a fork.

Give this delightful recipe a try today. You’ll be back for more!

Purple Cabbage Spring Rolls with Peanut Sauce Recipe

Ingredients

Wrap Ingredients

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10 Rice Paper Wraps
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1 Small Head of Purple Cabbage
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3-4 Medium Sweet Potatoes
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1 Block of Tofu
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1 Cup of Rice (White, Brown, Black or Red)

Sauce Ingredients

3 TBSP Peanut Butter Powder or 2 TBSP Peanut Butter

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1 Green Onion
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2 tbsp Soy Sauce (see directions)
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2 tbsp Rice Wine Vinegar (see directions)

 Seasonings

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Salt
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Pepper
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Onion Powder
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NB. Measurements:

1 cup = 120 gr 

350 Farenheit = 180 Celsius

Directions

Spring Rolls

Cut cabbage into thin and small pieces and place into a pot to steam with a little bit of water. Steam until the cabbage is soft and season with salt, pepper and onion powder.

Cut sweet potatoes into thin long strips that can fit inside the roll-ups.

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Cut tofu into similar sized strips.
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Place tofu and sweet potatoes on separate trays in the oven. Use parchment paper or lightly grease to prevent sticking.

Bake for 30-40 minutes at 350F or until the potatoes are done and the tofu is crispy.

Cook the 1 cup of rice with 2 cups of water so that it comes out sticky.

Once all components are done, allow them to cool slightly.

Wet the spring rolls until they are malleable and then roll them up. Don’t overstuff to avoid them breaking.

Sauce

Add peanut butter or peanut powder to bowl or to blender.

Add equal of soy sauce and rice wine vinegar and mix with fork or blend if using regular peanut butter.

Water can be added to thin out the texture or if you’re having trouble blending/mixing.

If adding water, only add a little bit of a time because you can always add more but can’t take it out!

Once sauce is made, add thinly sliced green onions and let sit for a few minutes until they often.


Dip the rolled product in the sauce and enjoy!