Vegan Fresh Spring Rolls with Sweet Thai Chili Sauce

Ingredients:

  • For the Spring Rolls:
    • 6 sheets of rice paper
    • 1 ripe avocado, thinly sliced
    • 1 cucumber, julienned
    • 1 large carrot, julienned
    • 6 leaves of romaine lettuce, halved
    • 1 cup shredded purple cabbage
  • For the Sweet Thai Chili Sauce:
    • 1/4 cup soy sauce (or tamari for gluten-free)
    • 2 tablespoons rice vinegar
    • 2 tablespoons maple syrup or agave syrup
    • 1 tablespoon fresh lime juice
    • 1 tablespoon sriracha sauce (adjust to taste)
    • 1 garlic clove, minced
    • 1 teaspoon grated ginger
    • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions:

  1. Prepare the Ingredients:
    • Prepare all your vegetables by slicing and julienning them. Have them ready in separate bowls for easy assembly.
  2. Make the Sweet Thai Chili Sauce:
    • In a small saucepan over medium heat, combine soy sauce (or tamari), rice vinegar, maple syrup or agave syrup, lime juice, sriracha sauce, minced garlic, and grated ginger. Bring to a simmer and cook for 2-3 minutes, stirring frequently.
    • If you prefer a thicker sauce, stir in the cornstarch mixture and continue to cook until the sauce has thickened slightly. Remove from heat and let it cool.
  3. Prepare Rice Paper:
    • Fill a shallow dish or large bowl with warm water. Submerge one sheet of rice paper in the water for about 10-15 seconds, or until it becomes pliable but still slightly firm. Carefully remove and place it flat on a clean surface.
  4. Assemble the Spring Rolls:
    • Place a halved romaine lettuce leaf in the center of the rice paper. Layer avocado slices, cucumber, carrot, and purple cabbage on top of the lettuce leaf.
  5. Roll the Spring Rolls:
    • Fold the sides of the rice paper over the filling, then gently roll from the bottom to the top, tucking in the sides as you go. Roll tightly but gently to avoid tearing the rice paper.
  6. Repeat:
    • Repeat steps 3 to 5 with the remaining rice paper sheets and filling ingredients until all ingredients are used.
  7. Serve with Sweet Thai Chili Sauce:
    • Slice each spring roll in half diagonally and arrange them on a serving platter. Serve with the prepared Sweet Thai Chili Sauce for dipping.

Nutritional Information (per spring roll with sauce):

  • Calories: Approximately 120 kcal
  • Protein: 2g
  • Carbohydrates: 22g
  • Fat: 3g
  • Fiber: 3g
  • Sugar: 6g

SmartPoints (WW):

  • Each Vegan Fresh Spring Roll with Sweet Thai Chili Sauce is approximately 3 SmartPoints on the WW (Weight Watchers) program.

Tips:

  • Variations: Customize your spring rolls with additional herbs like mint or cilantro, add tofu or tempeh for extra protein, or swap out vegetables based on seasonal availability.
  • Make-Ahead: Spring rolls are best enjoyed fresh but can be prepared up to a few hours ahead of time. Keep them covered with a damp towel or plastic wrap to prevent them from drying out.
  • Health Benefits: These vegan spring rolls are packed with fresh vegetables and provide essential nutrients like vitamins, minerals, and fiber. The Sweet Thai Chili Sauce adds a deliciously sweet and spicy kick without added sugars.
  • Allergen Information: Ensure all ingredients used are vegan and free from animal products, including checking the soy sauce or tamari for gluten-free options if necessary.

These Vegan Fresh Spring Rolls with Sweet Thai Chili Sauce are not only vibrant and colorful but also refreshing and flavorful. They make a perfect appetizer, light lunch, or healthy snack. Enjoy the combination of crunchy vegetables wrapped in delicate rice paper with the tangy-sweet sauce for a delightful culinary experience!