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This is a fresh twist on your classic spring rolls. 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!
For the rolls:
Soak rice paper wrappers, one at a time, in a bowl of hot tap water for about 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 each in half with a sharp knife.
For the sauce:
Combine all ingredients in a small blender and mix until a smooth puree is formed. Store in the refrigerator until ready to use.
Nutrition Info per 1 whole spring roll: 84 calories, 5 g fat, 1.8 g protein, 7.5 g carbohydrates, 2.5 g fiber
Nutrition Info per 1 tablespoon of dipping sauce: 33 calories, 2.5 g fat, 1.5 g protein, 1 g carbohydrates
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!