Fresh Rolls With Peanut Dipping Sauce
fresh rolls with homemade peanut dipping sauce
Fresh rolls are a delicious recipe to prepare for many reasons. (1)They are extremely versatile based on what you have or are craving (2) they make a great healthy options with loads of veggies (3)PEANUT SAUCE! hehe
They make for a great light lunch, snack or appetizer, are very adaptable, easy to make and are so so delicious dipped in my homemade peanut sauce. The ingredients in the recipe are some options I like to use, but feel free to experiment with different veggies, proteins or rice noodles (try zucchini noodles or Nupasta for lower carb!)
Fresh Rolls
Makes 8 Rolls. Each Roll: 60 calories; 0F/11C/5P - 1g Fibre
Dipping Sauce: Makes 1 Serving. 100 calories: 6F/7C/5P - 1g Fibre
Ingredients
For The Rolls
- 8 Spring roll rice papers
- 1 large Carrot peeled and julienned
- 1 large Cucumber julienned
- 1/2 large Red pepper julienned
- handful Fresh cilantro
- Iceberg lettuce leaves chopped
- 32 small/medium Cooked shrimp
Peanut Dipping Sauce
- 1 Tbsp Truvia brown sugar packed
- 3 Tbsp Rice wine vinegar
- 2 Tbsp Soy sauce
- 2 Tbsp PB2 1 serving prepared
- 1 Tbsp Ginger root grated
- 1 Garlic cloves minced
- 1 tsp Sesame oil
- 1/2 tsp salt
- 1/2 tsp Sriracha (optional)
- 1/2 tsp Sesame seeds (optional)
Instructions
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Julienne and slice your chosen veggies. I chose carrots, cucumbers and peppers in mine, but cabbage, bean sprouts or snow peas would be good as well!
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Prepare the rice papers by boiling water and pouring it into a pie dish or shallow baking pan. Pour just enough water to cover the bottom of the pan.
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One at a time, dip the rice papers into the water, laying flat. Let them sit in there for about 20 seconds, you want them to be firm but still pliable enough to fold.
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Remove the rice paper from the water and lay on a flat surface. Begin to stuff the roll by placing the julienned veggies and cooked shrimp (4 per roll) in the center of the rice paper. Be mindful not to overstuff!
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Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. Tuck in the sides of the rice paper as you go to prevent it from spilling out the bottom.
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Combine the ingredients for the PB2 sauce and mix until evenly combined
Recipe Notes
*Note: You can use any vegetable or protein option desired. Chicken goes very well in the rolls as well, just remember the nutrition information will change.
Traditional fresh rolls sometimes include rice noodles in the roll. Nupasta noodles may be used in the wrap in place of traditional rice noodles to keep it lower carb.