Refreshing Sprout Summer Rolls - a new recipe from Sproutman!
Embrace the end of summer & roll up pretty much any of your favorite sprouts in a rice paper wrap with a delicious dipping sauce. The perfect snack! These refreshing, sprout-powered rolls aren’t just great for summer—they’re a delight all year round. Enjoy these when you’re looking for something light and nourishing—and don’t be afraid to get creative!
Image courtesy of Sproutman.com
INGREDIENTS
For the Rolls
Rice paper wraps
Bell pepper, sliced into matchsticks
Cucumber, sliced into matchsticks
Carrot, sliced into matchsticks
Radish sprouts
Cilantro, roughly chopped
Rice noodles—cooked, rinsed + drained (optional)
Additional leafy sprouts: sunflower, broccoli, alfalfa (optional)
For the Peanut Dipping Sauce
1/2 cup peanut butter
1/3 cup olive oil (optional for those who are SOS-free)
1/4 cup tamari
1 Tbsp ginger
4 Tbsp coconut aminos
salt + pepper, to taste (for those who are SOS-free, use your preferred salt substitute)
Image courtesy of Sproutman.com
DIRECTIONS
1. Prepare the rice paper. Dip one-third of a sheet of rice paper into a bowl of hot water for a few seconds. Remove and dip the other two-thirds of the paper the same way. Lay it on a damp towel.
2. Starting at the bottom third of the paper, spread out a small amount of sliced veggies, sprouts, cilantro, and noodles. Make sure the matchsticked veggies are placed horizontally, pointing left and right.
3. Fold up the bottom edge to cover the veggies, then fold in both sides. Roll up tightly until all the paper is used.
4. Repeat to make as many summer rolls as desired! You can serve these rolls immediately or store them in the fridge (lightly covered) for about 2 hours.
5. Make the dipping sauce: Whisk all ingredients in a bowl until thoroughly combined and smooth. Pour into a small serving bowl for dipping.
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Wellness in Balance
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