Spring Salad Rolls & The Quest For A Proper Lunch


Lunch can easily become the neglected meal of the day for me.  I carefully and creatively plan Christopher’s lunches each day, baking, making, slicing and packing with the utmost care.  I do the same for Octave, grinding chia seeds, juicing vegetables, slicing cheese that aesthetically pleases the eye.  She is 15 months old, surely she doesn’t notice the consistency of my cheese slices, but maybe she feels the love that goes into such a simple act.  I get this desire for perfection from my father.  Although oddly enough I don’t see this in any other area of my life, just all things food and kitchen related, specifically the presentation of food.  Maybe it is silly or maybe it is yet another way to express my love for my family and friends.  In any case, when it comes to my own lunch, it is boring and just plain lazy.  I often eat Octave’s leftovers, a hard-boiled egg, some toast with avocado or honestly, sometimes I just go for a third cup of coffee.  I love coffee without shame.  Today was different.  Today it is 70 degrees outside and after soaking up that good warm light, under the big Wyoming sky, I felt inspired to take better care of myself and especially around the lunch hour.  Spring rolls are such a light yet full snack or meal.  If we have rice paper in our cupboards I will just throw in whatever vegetable we have around.  Asparagus, bell peppers, carrots, sprouts, arugula, the list goes on.  It is a great way to eat raw vegetables and use up whatever you have in your fridge, just in case you hate to waste like I do.  While almost anything tastes good wrapped in rice paper and dipped in a homemade peanut sauce, this recipe is the simplest, and yet probably my favorite combination of veggies.  I like to add plenty of mixed greens in, hopefully adding up to a large salad worth after I have eaten a few rolls.  Fresh, crunchy, raw and yummy!  The perfect spring lunch or appetizers with dinner.  Pair them with some homemade ginger beer and holy smokes, you will be happy!

Spring Rolls

Makes 6 full rolls

6 sheets of rice paper

6 cups of mixed greens

1 package of sprouts

1 cucumber

3 large carrots

2 avocados

Handful of chives, chopped

1 cup of basil leaves

Peanut Sauce

½ cup creamy peanut butter

¼ cup low sodium tamari sauce

2 cloves of garlic

1 thumb size chunk of fresh ginger

2 tbsp. lemon juice

2 tbsp. honey

3 tbsp. water

¼ tsp. red chili flakes

Handful of crushed peanuts

Cut all veggies in thin, long slices.  Chop chives but leave the basil leaves whole.  Arrange veggies on plate, and salad in a bowl to make building your rolls easy.  Fill a large pie dish with a few inches of water and set next to veggies.  Use a large cutting board to build your rolls.  Dip rice paper in water for about 10 seconds, let water drain off and place on cutting board.  Place a generous amount, about 1/2 cup of mixed greens across paper.  Add sprouts, cucumbers, carrots, avocado, chives, and a few whole basil leaves.  Add another ½ cup of greens on top.  Carefully pull rice paper over veggies and roll up as tight as possible.  It seems pretty fragile but is more durable than you might think.  The paper will adhere to itself and be easier to handle once it is all rolled up.  Using a serrated knife, cut rolls on the diagonal.  Repeat this process for all of your rolls.  Place them in the fridge while you make the peanut sauce.

For the sauce, place everything in a food processor or high powered blender and blend until smooth.  If you do not have either you can mince the garlic and ginger and whisk all ingredients together by hand.  With either method be sure to add in the water last so you can gauge how much you will actually need.  Depending on the consistency of your peanut butter you may need more or less.  Adjust spices to your liking and dip and eat to your belly’s content!


    1. Thanks Amy Jo! I stopped by your blog… Absolutely gorgeous. Definitely adding it to my list of blogs:) can’t wait to try some of your recipes.

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