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 because beets are crunchy, healthy, and flavorful. Plus, beets are filled with antioxidants, fiber, vitamins, and minerals. The beautiful beet offers 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.
Beets also add vibrant color to your spring rolls! 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.
Beet Spring Rolls with Vegan Almond Butter, Lime and Ginger Sauce Recipe
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 (gluten-free)*
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.
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.
This delicious sauce is modified from the fabulous Vermilion Root's Peanut Lime Sauce. Almond butter is a staple in my home, so for this sauce, I use unsalted almond butter in place of peanut butter. I also add some ginger (because I am obsessed) and use less sugar as beets contain a natural sweetness. Thanks for the inspiration, Christine!