fresh spring rolls with peanut-lime sauce

springroll2 I've decided a few things over the past few days. 1. If you wake up at 4:30 in the morning it is totally acceptable to eat dinner at 3 p.m. 2. Showering on a daily basis is overrated 3. Having good friends that are 30 + years older than you has many perks (i.e. same bedtimes and a true love for the early bird special.) Speaking of early birds. Check out some of our morning harvest! 6-8 harvest Taylor and I were up and at 'em bright and early today. We harvested a bunch of lovely goodies to bring to our third farmers market. Our farm stand is quickly filling up with new items every week! radish stand Kale, collards, cilantro, and radishes! lettuce stand And lovely lettuce and garlic scapes. We feel like proud parents selling our produce at the farmers markets. This whole journey has truly been a labor of love. We have had many challenges (and surely a LOT more to come) However, now that some of our hard work is finally showing its lovely face, we could not be more stoked! We were invited to a free wine tasting after our farmers market today. We thought this was the perfect excuse to clink our glasses together and celebrate another day of farming! farmers wine (BTW I'm not pulling a Michael Jackson, I'm just resting my hand on my belt buckle! I swear!) Between waking up at 4:30, working the farmers market, and wine tasting, we were able to come home and eat "dinner" at 3:00 today. springroll1 This was more of an appetizer but it really hit the spot! This would taste amazing with a side of quinoa salad or a rice dish of some sort. Either way, it was delicious! Dig in.

Fresh Spring Rolls With Peanut-Lime Sauce

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4-6

Ingredients

  • 1/4 of a small head of purple cabbage, shredded
  • 2 carrots, sliced thinly
  • 5 radishes, sliced thinly
  • 1 small ripe avocado, diced
  • 1 small bunch of cilantro, thick stems removed and diced
  • For the peanut-lime sauce:
  • 2 scallions minced (white and light green parts only)
  • 2 TBS sesame oil
  • 1/4 cup natural peanut butter
  • 1/2-1 TBS fresh ginger, minced
  • 2 TBS low sodium tamari
  • 3 TBS fresh lime juice
  • 2 tsp honey or pure maple syrup
  • 2 TBS water
  • Rice Paper (also called rice wrapper) 6-8 pieces

Preparation

  1. Slice all ingredients for the filling and put them into separate bowls.
  2. Combine all ingredients for peanut-lime sauce and whisk together until smooth (this works well with an immersion blender, but a hand whisk will work fine as well.)
  3. Fill a large pot with warm water. Dip rice paper into the water until it becomes soft (about 15 seconds)
  4. Place rice paper on a plate and evenly scoop the filling into the center of the paper. Drizzle with peanut-lime sauce. Fold rice paper together like a burrito and enjoy!

Notes

Use this recipe as a guide and adjust measurements and seasonings to your liking.

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