Fresh vegetables with cilantro and basil, neatly rolled in white rice paper, cut in half to expose neat square matchsticks, then dipped in salty peanut sauce = heaven! That is my vision of Vietnamese fresh spring rolls with my new favourite way of making them – roll up in Swiss chard leaves. Healthier and not to mention time and sanity saving!
Is it only me who has a damn hard time to roll that rice paper properly? I remember last time making fresh spring rolls a year ago and never again because of the paper. I don’t need it anymore anyways.
Swiss chard leaves work awesome! All you have to do is remove the centre rib and cut leaves into long enough to roll sheets. Then after rolling I stacked spring rolls tightly in a glass container. They can be refrigerated for days this way. Perfect for lunches!
I just received another delivery of organic fruits and veggies and many of spring rolls’ ingredients were in the box: Swiss chard, carrots, zucchini, cucumber.
Melissa from My Whole Food Life recently posted very similar recipe with super easy Peanut Sauce that I borrowed from her. I think orange juice addition is genius! So simple. That sauce definitely got me off my bump to make spring rolls because I had idea of making green spring rolls for a week now.
Avocado, pea shoots, bean sprouts, red cabbage would make a great filling too. Sky is the limit. And I’m including calorie information only for the sauce because I hope you are not counting how many veggies you eat! Because of all ingredients approximation it would be hard to calculate the info right…Enjoy!
Ingredients
- 4 large Swiss chard leaves
- 3 medium carrots
- 1 medium zucchini
- 1/2 large long English cucumber
- 1 medium bell pepper
- 1/2 bunch cilantro
- 24 basil leaves
- 5 oz brown rice vermicelli, dry
- 1/3 cup smooth peanut butter, unsalted
- 1/4 cup orange juice (I juiced 1 medium orange)
- 3 tbsp (I used Bragg liquid aminos)
Directions
- Remove ribs from Swiss chard leaves and cut into 3" - 4" long sheets. As long as it's long enough to roll - it's good.
- Cut all veggies into long matchsticks.
- Place vermicelli into a bowl with boiling water for a few minutes and drain.
- In a blender or small food processor (bowl and whisk work but sauce won't be as creamy), process until smooth Peanut Sauce ingredients.
- To make spring rolls, lay Swiss chard sheet on a flat surface and place on the end close to you a bit of vermicelli, each veggie and top with a few sprigs of cilantro and 2 basil leaves. Roll and place seam side down in a container or on a board. Repeat with remaining ingredients. Any leftover ingredients can be eaten on their own, rolled in extra leaves, added to salad or soup. Serve cold with dipping sauce on a side. I ended up with 12 chubby spring rolls.
Notes
Peanut Sauce recipe by My Whole Food Life.
Nutritional Info – Peanut Sauce
Servings Per Recipe: 6
Amount Per Serving = 2 tbsp:
Calories: 94.6
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 480.1 mg
Total Carbs: 4.0 g
Dietary Fiber: 1.0 g
Protein: 4.5 g
WW Points+: 3
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