Warm weather is finally here in the cold North, so I wanted to make some spring rolls. I love these because they barely require a kitchen (we made a ton during our kitchen renovation), they can use a variety of leftover ingredients, and you can eat a bunch of them for a snack or a full meal.
Spring Roll Ingredients
- 7-10 spring roll wrappers
- 3 cups spinach, destemmed
- 2 large carrots, peeled and sliced
- 1 medium-large sweet potato
- 2 palm-sized servings of protein of your choice, julienned (we used baked tofu)
Tahini Yogurt Sauce Ingredients
- 2 heaping tbsp yogurt (we used non-dairy unsweetened almond yogurt)
- 1 heaping tbsp tahini
- zest & juice of 1 medium lemon
- 1 tsp dried parsley
- 1/2 tsp salt & freshly cracked pepper
Prep your filling. You want to make them all long and thin to fit your wrappers and easy to roll. Destem the spinach, peel & slice (or julienne) the carrot. Boil your sweet potato, then peel and slice into 1/4-1/2” strips. Slice your tofu or other protein into similar sized strips. (Grilled tempeh is also great in these!)
Prep your sauce. Put all the ingredients in a sealable jar, and shake together until it’s pretty much consistently creamy. Depending on how thick your tahini is, you might want to give it a stir with a spoon too.
With all of your ingredients together, you’re ready to roll. Get a shallow dish and fill it most of the way up with very warm water. We used a high-sided plate and that was more than enough. Have everything at your fingertips - once you start, you have to move quickly.
- Get a wrapper out and place it in the water, shimmying it around for just a few moments. When it starts to get pliable, and stops feeling like paper, it’s ready. But don’t let it go too long in the water, or it’ll get so soft it’ll fall apart. I usually give it about 15-20 seconds. Place the paper on a wooden surface - this will help prevent sticking.
- Start layering on your ingredients. Whatever you want to show on the outside, place that down first. (So, I put down my carrot slices first, then the spinach to cover it completely.) Don’t overfill - if you’ve never rolled before, err on the side of too little, as it’ll make it easier to roll. If you have very pokey ingredients (like spinach stems or carrot) be sure to lay it down with the “grain” going top to bottom. This’ll prevent it from poking into the paper, which will tear it.
- Once you’ve filled it, fold over the top and bottom edges, just enough to stick to the ingredients a little. Then wrap it like a burrito - take the left or right side and cover it over the ingredients, keeping it tight and the ends tucked in, and roll it to the other side.
- Keep going until you finish all your filling ingredients. Serve with your dipping sauce, and enjoy! :)