My absolute favorite lunch lately is still summer rolls. (I was calling them spring rolls, but I noticed sometimes these are called summer rolls when not cooked. Whatever.) Dizzle turned me on to these, and I can’t get enough! There is a decent amount of prep work, but I’ve gotten in the habit of doing enough for several meals at one time. Much easier. Everything is in containers ready to go. The current assembly of thinly sliced ingredients includes zucchini, yellow squash, carrots, cucumber, broccoli slaw, and colored peppers. Other ingredients are tofu, rice, and cilantro along with peanut sauce for dipping (spicy and mild). Dizzle found the brown rice wrappers at Whole Foods originally and then I ordered a box from Amazon to stock the pantry. The process is really like assembling and rolling a burrito. These are also good plain or dipped in soy sauce, but we are hooked on the peanut sauce at the moment. I used the original recipe, but I reserved approximately 1 1/2 cups to create a spicy version by adding 1/4 cup chili sauce and several splashes of habanero tabasco. Tasty goodness!
Bonus: The 3yo LOVES these too.Tags: kid food, plant based, recipe, spring rolls, summer rolls