Wednesday, September 11, 2013

80--- Kale, Cucumber, Avocado & Mint Springrolls with Spicy Peanut Dipping Sauce

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

1 comment:

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