These fresh and vibrant spring salad rolls are a family favorite, especially as the warmer weather starts to roll in! They are inherently gluten free and completely customizable for the dietary needs or restrictions of family and friends. I recommend making the sauces ahead of time; they will last up to a week in the refrigerator.
Ingredients
- 1 pound grilled chicken tights or preferred protein, thinly sliced*
- 2 large carrots, thinly sliced
- 3 Persian cucumbers, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 10 asparagus spears, trimmed, blanched
- 1/3 watermelon radish, thinly sliced
- 1 8.8-ounce package thin rice noodles, cooked according to package instructions
- 12 6-inch spring roll rice wrappers
- Peanut Dipping Sauce (recipe below)
- Sweet and Spicy Sauce (recipe below)
- *These salad rolls are traditionally made with simply seasoned shrimp or tofu because the sauce provides vibrant flavor. Feel free to use your preferred protein cooked using your favorite method. I used grilled boneless, skinless chicken thighs seasoned with salt and pepper, grilled slowly over low, indirect heat. This is easily achieved by preheating the outside burners of your grill to medium-low heat. Place the chicken over the center burner until cooked through to an internal temperature of 165° F.
Directions
Fill a large bowl with cool tap water.
Prepare a clean, cool, damp cloth napkin.
Submerge 1 rice wrapper in the water until soft but not soggy, approximately 10 seconds.
Lay wrapper flat onto the damp cloth.
Add a modest quantity of fillings in a row across the center, leaving a 1½-inch gap on one side.
Fold the side with the gap just over the fillings.
Fold the bottom of the wrapper just over the fillings, lightly pulling down to wrap tightly.
Roll up tightly from the bottom.
Peanut Dipping Sauce
This recipe packs all the flavor of the restaurant version, with none of the soy, gluten or refined sugar.
Ingredients
¼ cup boiling water
1 date, pitted and roughly chopped
½ cup no-added-salt, no-added-sugar peanut butter
¼ cup rice vinegar
¼ cup coconut aminos
1-2 cloves garlic
½-inch fresh ginger, minced
½ tablespoon fresh lime juice
1/8 teaspoon chili flakes
Salt, to taste
Directions
Add the date to the boiling water and let soften while you gather the remaining ingredients.
Blend all ingredients, including the date water, in a food processor until smooth.
Taste and adjust seasoning, if needed.
Sweet and Spicy Sauce
Ingredients
1/3 cup boiling water
4 dates, pitted and roughly chopped
¼ cup apricot preserves, sweetened only with fruit concentrate
3 tablespoons rice vinegar
1 tablespoon tomato paste
¼ cup coconut aminos
1-2 teaspoons spicy chili sauce
Directions
Add the dates to the boiling water and let soften while you gather the remaining ingredients.
Blend all ingredients, including the date water, in a food processor until smooth.
Taste and adjust to your preferred level of heat.
Nutrition Analysis per roll: 250 cal, 7 g fat, 30 mg chol, 240 mg sodium, 33 g carbs, 2 g fiber, 6 g sugar, 13 g protein
Stephanie Vanlochem, BA, nutritional therapy practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at www.cookbycolornutrition.com
