Slimming Spring Salad Rolls

I don't know about you, but I am always looking for a healthy snack with fresh ingredients. The trouble is that these kinds of quick bites aren’t always easy to come by and when I want to munch on something to get “over the hungry hump” I am usually about to hit starvation mode. Often, my final decision is to just quickly shove something down the hatch and run along to the next activity on my schedule. The truth is, when one is trying to eat healthily, it’s easy to get off track by choosing an easy-to-open packaged snack that is filled with sugar and processed ingredients.

I love this recipe because it goes back to the basics. It’s a sexier way to snack on raw veggies. If you’ve read my blog in the past you know my feeling about a lackluster boring vegetable crudité snack. That’s why I call these spring salad rolls because it’s taking all of those raw salad ingredients and wrapping them up into a thin rice paper, so you can bring your healthy ingredients on the go!

Rice paper wrappers (also sold as spring roll skins) can be found in the Asian section of many markets. Cut all the filling ingredients about 3 1/2 inches long. Cut crunchy ingredients, like carrots or bell peppers, the thinnest; slice softer ones, like cucumbers, thicker. If making ahead, place rolls in a plastic container, cover with a damp towel and seal tightly. They will keep at room temperature up to 3 hours. I like to prepare all of these ingredients ahead of time so that when I want to make these wraps in a pinch, it only takes me 2 minutes!

I truly fell in love with Thai food when I was traveling in Sydney, Australia. They got it going on with their food scene down under in Sydney. I had spring rolls similar to those with the most delicious black rice and tofu curry and I thought, “I wish I could eat there all the time.” To my delight, I found that spring rolls are surprisingly easy and fun to make, while also looking pretty fancy at the same time. I put a spinach leaf on the top of my rolls not only for health purposes but also because it makes them look so pretty. These rolls are a fan favorite with my guests.

This recipe lists what I typically put into my spring salad rolls, but you can fill them with whatever you have or buy things that you think might be good. I dip these in a low-sodium tamari sauce, but they are also so good with a spicy almond dressing. If you find brown rice paper wrappers, grab those because they are hard to find!

Slimming Spring Salad Rolls

Author: Michele Wolfson

Serves: 6-10 Spring Rolls (depending on how much filling you add)

Ingredients

  • 12 8-inch round rice paper wrappers

  • 2 cups fresh spinach leaves

  • 8 oz. Thai-style baked tofu, cut into 24 strips

  • ¼ seedless European cucumber, cut into thin strips

  • 2 carrots, cut into thin strips

  • 1 green onion, cut lengthwise into strips

  • 1 small, firm, ripe mango, seeded, peeled and cut into thin strips

  • ½ red bell pepper, seeded and cut into thin strips

  • 1 ripe Hass avocado, pitted, peeled and cut into thin strips

  • ½ cup basil leaves, sliced

  • ½ cup mint leaves, sliced

  • Low-sodium tamari sauce

  • 2 limes, cut into wedges for garnish

Instructions

  1. Fill a bowl with hot water; immerse wrappers, 1 at a time, until soft and it becomes flexible enough to wrap about 1 minute. I do not do the wrappers all at once, I dip one in the hot water and then proceed to fill it up. If you leave it in the water for too long it will get soggy and tear and if you don't leave it long enough it will be too dry and snap. Gently remove the wrapper with both hands and place it on the constructing plate.

  2. Now it's time to put together your spring rolls. Lay spinach leaf in the middle of the wrapping paper. Arrange 3 or 4 strips each of tofu, cucumber, carrot, green onion, mango, bell pepper and avocado in the center of lettuce; top with a sprinkling of basil and mint. Starting at the closest edge, lift edges of wrapper and lettuce up and over filling, then fold in sides. Roll into a tight cylinder like a burrito. Place roll, seam side down, on a platter. Repeat with remaining wrappers.

  3. Garnish with lime wedges, and serve with low sodium tamari sauce or a spicy almond sauce.

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