Now that’s a mouthful. And these little guys are too—of the best kind.
With a nice ratio of protein, fat, and carbs all wrapped up in a bundle of veggies, these easy spring rolls make a great blood sugar-balancing snack or appetizer. If sandwiches are handy serving vehicles for entrees, then spring rolls are an excellent way to roll up your favorite salad. And you know my favorite salad. Unfortunately avocados in this part of the world are pretty scarce, so I’ve improvised with my fat source—but hey, we all know most of the best things in life happen by accident anyways.
Simplicity and sunflower seed butter. Any kind of nut butter will do, really. Gee, my iHerb account is really getting a good workout these days…
Sunflower Seed Butter Summer Spring Rolls (vegan, gluten-free, soy-free, nut-free, sugar-free)
Makes 10-15 rolls
1 bunch kale, stemmed, deveined, chopped roughly
1/4 head purple cabbage, sliced thinly
2 large carrots, peeled into ribbons
1 cucumber, sliced into thin strips
1/2 cup sunflower seed butter
1/4 cup hemp seeds
juice of 1/2 a lemon
rice paper rolls
Toss kale, cabbage, and carrots together with lemon juice. Sprinkle in the hemp seeds. Immerse one rice paper sheet, in hot water for a few seconds until it becomes soft. Pat dry with a clean dish towel if necessary layer the salad ingredients, one slice of cucumber, and a 1 tbsp drizzle of sunflower seed butter. Fold in one side and roll up. Eat immediately, or store between layers of damp paper towel or clean, damp dish towel. Best if eaten within 24 hours.
The nice thing about having the nut butter on the inside is that it negates the need to dip—which, when you’re packing a lunch and don’t feel like spilling all over your purse/backpack/nice dress shirt, is really kinda nice. Feel free to experiment… and enjoy!