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by Sarah Steimer

Avocado, tofu and spicy peanut rice spring rolls

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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by Sarah Steimer

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

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by Sarah Steimer

I made these on the first day of spring - unintentionally, I promise. It wasn't until I started eating them that I noticed the connection. I swear I'm cool.

  • 8 rice papers
  • 3-4 ounces of brown rice noodles – this is about half of the usual-sized pack
  • 1 medium sweet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes (crushed red pepper)
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping

Cut sweet potato into long and thin sticks (about 1/4-inch thick) and slice onion (not dice).

These would be awesome as appetizers - but only make as many as you need. They're less than great the day after because the rice paper gets kind of tough.

In a small bowl, mix together the chili flakes, garlic, honey, vinegar and salt. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast at 375 degrees for 25-35 minutes, or until the sweet potato begins to brown.

Cook brown rice noodles according to package directions. Drain hot water into a dish or other low-walled pan that is big enough to fit the rice paper.

Soak a sheet of rice paper in the warm water for 10-15 seconds then place flat on a cutting board. Add a few noodles, sweet potato sticks and onions on the rice paper and roll up. Start by folding the paper over the mixture length-wise, then fold in the sides on the left and the right before rolling the rest of the way up, length-wise.

Here’s a video if that’s not terribly clear.

Repeat steps until you use up all the filling. Serve with soy sauce for dipping.

Makes eight spring rolls.

Recipe adapted from: Naturally Ella

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