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Healthy summer spring roll recipe

Hydrating Asian Spring Rolls

Whip up a batch of Hydrating Asian Spring Rolls the day before you hit the trail, and refrigerate or store in cooler until you're ready to start. If you're doing rigorous activity, double wrap your Spring Rolls with two layers of rice paper.

Course Snacks
Cuisine At Home
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 Spring Rolls

Ingredients

Hydrating Spring Rolls

  • 10 Rice Paper Wrappers
  • 1 cup Rice Noodles
  • 1 Carrot
  • 2 Strawberries
  • 1/2 cup Spinach
  • 1/3 Cucumber
  • 1/2 cup Chopped Red Cabbage
  • 1/2 cup Fresh Mint
  • 1/4 cup Chopped Walnuts

Ginger Peanut Dipping Sauce

  • 1/2 cup Smooth Peanut or Almond Butter
  • 1 tbsp Hoisin Sauce
  • 1/2 tsp Sirracha Hot Sauce
  • 1/2 Lime, juiced
  • 1/2 tsp Fresh Grated Ginger
  • Hot water to thin

Instructions

Spring Rolls

  1. Prep veggies and fruit by chopping strawberries, spinach, cabbage, and mint.  Grate carrots and cucumber.  Chop walnuts.

  2. Combine all ingredients in a large bowl, and mix.

  3. In a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes. Drain. Rinse well to keep noodles from sticking together, and drain again.

  4. Fill a wide, shallow dish with tepid water. Soak the wrappers in the water, one at a time, for about 15 to 30 seconds. The wrappers are ready to use when they are soft and pliable, but don't leave them too long or they'll become too soft.

  5. Lay rice paper flat on a clean surface. Spoon 1/3 cup of mix onto paper. Arrange ingredients in a row in the center of the rice paper.

  6. Gently fold 2 sides of the rice paper over the fruit and veggies.

  7. Take the back (almost square) side of the rice paper and gently fold it over the pocket of ingredients. "Tuck and Roll" by keeping the ingredients locked into the pocket and roll the remaining bit until the spring roll resembles a burrito with all the ingredients tucked inside.

  8. Cover spring rolls with a damp towel or paper towel, and refrigerate overnight. Transfer to a sturdy container for trail travel.

  9. For rigorous trail activity, wrap each spring roll with plastic wrap. You can re-use plastics from bread and dry goods packaging.

Peanut Sauce

  1. Combine peanut butter, hoisin, Sirracha, lime, and ginger to a bowl and whisk briskly.  

  2. Pour in small amounts of water as needed to thin the sauce.  The desired consistency is that of a dipping sauce, one that allows smooth entry and exit of spring roll.

  3. Refrigerate sauce in a sealed container until use.  On the trail use a tight sealing container, such as this Nalgene Bottle, to prevent spills in your pack.

Recipe Notes

Look for rice paper, rice noodles, sirracha, and hoisin sauce at Asian markets, or in the "Asian" isle of your grocery store.