We just made those spring rolls for lunch today and I HAD to come on here and share the recipe with you! These are the most delicious spring rolls I’ve ever had! And the best part? They’re healthy AND easy to make!
Unlike traditional spring rolls that are deep fried in high-temperature, high- inflammatory processed vegetable oils, these do not need to be fried and are not only delicious but also healthy for you.
The stars of this meal are nutritionally dense and offer great health benefits:
Cabbage: great source of soluble and insoluble dietary fiber. Both are essential for maintaining digestive health. Together, the nutrients help lower cholesterol levels and stabilize blood sugar.
Shiitake: rich in polysaccharides like lentinans and other beta-glucans. These compounds protect against cell damage, help your immune system, and boost white blood cell production for fighting off microbes. Polysaccharides also have anti-inflammatory properties.
Bell peppers (in the dipping sauce): excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron.
Once you’re done preparing the rolls, you can wrap them around a large lettuce leaf, and dip them in this vit C rich sweet and sour sauce. This recipe is a crowd pleaser! Yum!
for the rolls
- 10 rice papers
- 1/2 nappa cabbage (chinese cabbage), or 1/2 traditional cabbage
- 1 handful of bean sprouts (tauge)
- 250g of shiitake (or button mushrooms)
- 1/2 white onion
- 1 tbsp coco oil
- 2 medium-sized potatoes
- 1/4 cup cashews
- 2 carrots
- 1/3 cucumber
- 1/2 red bell pepper
- fresh mint
- 10 lettuce leaves
for the dipping sauce
- The other half of the red bell pepper
- 1/2 cup of frozen mango, or 1 tamarillo, peeled
- 2 dates, pitted
- 1 tbsp of ACV
- Salt and pepper
- Chili powder
- Start by steaming (or boiling) the potatoes until they are soft and tender.
- In a blender, mix the potatoes with the cashews and enough water to get the blender going (you can also use a plant-based milk instead of water). Set aside.
- Add 1 tbsp of coco oil to a pan on medium heat. Chop the onion, the cabbage and the mushrooms finely. Add to the pan and stir fry for 10-15 min until soft. Add some salt, pepper and chili powder.
- Remove the pan from the stove and add the potato sauce to the cabbage mixture. Mix with a spoon. You don’t want this mixture to be too liquid, so don’t add all the sauce if you feel it’s too much.
- Slice the carrots, cucumber and half of the red bell pepper into long strands.
- Take a large bowl (or a pan) and fill it with (very) warm water. Carefully dip one rice paper into the bowl (or pan) and let it soften for 10 sec. Remove it and place it flat on a plate.
- Place the cabbage mixture in the center of the roll. Add a few raw bean sprouts, a strand of raw carrot, cucumber and red bell pepper, as well as 2-3 fresh mint leaves, and roll tightly.
- Repeat for all 9 rolls.
- Prepare the sauce: mix all the ingredients in a high speed blender.
- Use a lettuce leaf to wrap around the roll and dip in the sauce.
- Bon appétit! 🙂
Let me know if you tried and enjoyed this recipe!