My gramps called me his little "rabbit" every time I crunched a carrot or whirled greens in the blender. Oh gramps. I miss him! Of course he was absolutely right about my affinity for vegetables. I can eat fruits and veggies all day and never get bored. One of my favorite ways to eat fresh produce is straight from the earth . . . from dirt to plate, or in some cases from dirt to mouth. Even now, when visiting a farm or when gardening, I will pull a tasty carrot from the ground and munch away, dirt and all. I eat salads almost every day, so wrapping up delicious salad ingredients in little rice paper burritos is another unique way to eat my veggies. Spring Rolls are filled with a rainbow of colorful produce, crunchy flavor, and incredible health benefits. The opportunity to "play" with food is also a bonus as wrapping these rolls by hand is fun! For others, this task may seem annoying, so hopefully there is someone in the family who finds joy in the wrapping process. Good luck!
You are probably thinking . . . "Beets in Spring Rolls?" Yes! Raw beets are perfect in Spring Rolls for the following reasons:
Why Adding Beets to Your Spring Rolls is Awesome: Reason #1
Beets are are crunchy, healthy, and flavorful. Beets are high in antioxidants, fiber, vitamins, and minerals. Besides the health benefits, beets offer a sweet earthy flavor that pairs well with tart apples, crunchy carrots, and fresh basil. Add the beautiful nut, lime, and ginger flavor of the sauce, and these rolls won't last long at the dinner table.
Why Adding Beets to Your Spring Rolls is Awesome: Reason #2
They look like candy! The beet is often known for its vibrant red hue, but beetroot comes in many shapes, colors, and varieties. Chioggia Beets are pink and white-striped, resembling a candy cane. Golden Beets are stunningly yellow, incredibly sweet, and guess what? Golden Beets won't stain your hands, cutting boards, and everything else in their path! In comparison, the famous Red Beet, is sweetly crimson, and may even dye your Spring rolls a delightful pink shade. To me, that's a plus, but for others wanting to avoid the mess, why not try Golden or Chioggia Beets?
Spring roll ingredients are endless and can vary based on seasonal produce. Try a combination of mango, jicama, and bean sprouts with a chunky ginger sauce or strawberry, cucumber, and mint rolls with a zesty chili chutney. Rice wraps can also double as a delicious dessert. Wrap bananas, peaches, Nutella, almond butter, jams, etc. for a tasty bite-sized treat.
Thanks for stopping by with some beet love. Have you added raw beets to spring rolls or salads? What are your thoughts? Cheers to more BEETastic adventures!
INGREDIENTS (serves 3-4)
for Spring Rolls
- 2-3 small-medium beets (Red, Golden, or Chioggia)
- 2 carrots (any variety)
- 1 large apple (tart is best)
- 1 medium cucumber
- 1 bell pepper
- 1 cup basil
- 1 cup cilantro
- 1 block organic (non GMO) extra-firm tofu
- rice paper wraps*
for Almond Butter, Lime and Ginger Sauce
- 1/4 cup almond butter (unsalted)**
- 1 tbsp lime juice
- 1 tbsp soy sauce (or Bragg's Liquid Aminos)
- 1/4-1/2 tsp chili powder
- 1/4 tsp fresh grated ginger (about 1-inch)
- 2 tbsp coconut or almond milk (more to thin if needed)
- 1 tbsp raw cane sugar (optional)
- 1 tbsp hemp seeds or sesame seeds
- salt and pepper to taste
*Rice paper wraps can be found at most grocery stores.
**The almond butter (creamy) used in this recipe is from Trader Joe's.
This delicious sauce is modified from the fabulous Vermilion Root's Peanut Lime Sauce. Almond butter is a stable in my home, so I used unsalted almond butter in place of peanut butter. I also added some ginger (because I am obsessed) and used less sugar as beets contain a natural sweetness. Thanks for the inspiration, Christine!
1. Gently wash all ingredients for rolls. Cut vegetables and fruit for preferred texture and length. Cutting them lengthwise into sticks or Julienne-style work best.
2. Bake tofu until browned for a more firm texture. To bake tofu, slice tofu in thin long chunks. Drizzle with olive oil or lemon juice. Bake at 350 degrees (on parchment or cookie sheet) for about 13-15 minutes. Flip tofu segments and bake for another 13-15 minutes until tofu is slightly brown. Allow to cool or eat warm.
3. To wrap ingredients, follow directions on rice paper wraps. Wrap all four sides and slice in half or wrap three sides for ingredients to show through top or bottom.
4. Dip wrapped rolls in sauce or drizzle sauce over the top of each roll.
5. Spring rolls are best eaten fresh as the wraps will get soggy and loose. If there are leftover ingredients, save them in an airtight container for the next day or two. Ingredients are already chopped and ready for more Spring rolls or for a delicious salad.
for Almond Butter, Lime, and Ginger Sauce
1. Mix all ingredients with a whisk or spoon (except hemp or sesame seeds) in a glass bowl.
2. Top sauce with hemp seeds or stir in seeds. Texture should be thick but pliable.