This is a fresh twist on your classic springrolls. The cool mint and cucumber are the perfect complement to the spicy peanut sauce. Add in a few rice noodles or grilled tofu for a more filling option!
Kale, Cucumber, Avocado and Mint Springrolls
Makes 8 full rolls (16 halves)
8 rice paper wrappers
HOT tap water
2-3 cups baby kale leaves, stemmed
1 medium cucumber, seeded and cut into 1/4" thick julienne strips
1 firm (but ripe) avocado, sliced into thin slices
16 fresh spearmint leaves
Soak rice paper wrappers, one at a time, in hot tap water for ~30 seconds or until softened.
Transfer wrapper to a plate, then layer 1/4 cup kale leaves, 4 cucumber strips, 4 thin avocado strips and two mint leaves onto the center of the wrapper. Fold in the ends, then roll tightly (like a burrito). Set aside and repeat with remaining wrappers. Note: you may need to use additional batches of HOT water if it cools.
Once all rolls are complete, slice in half with a sharp knife.
Spicy Peanut Dipping Sauce
Makes ~ 1 cup
1/3 cup creamy natural peanut butter
1/3 cup water
1 Tbsp fresh lime juice
1 tsp soy sauce
1/4 tsp ground ginger
1 Tbsp Sriracha hot sauce
1/8 tsp garlic powder
Combine all ingredients in a small blender and mix until a smooth puree is formed. Store in refrigerator until ready to use.
Nutrition Info per 1 whole springroll: 84 calories, 5 g fat, 1.8 g protein, 7.5 g carbohydrates, 2.5 g fiber
Nutrition Info per 1 Tbsp dipping sauce: 33 calories, 2.5 g fat, 1.5 g protein, 1 g carbohydrates