I still have an abundance of winter veggies and there’s so better way to use them up than making these Winter Veggie Spring Rolls with Chili Garlic Dipping Sauce! We’re using up alllll the root veggies, like beets, radishes, and carrots, as well as broccoli. Not only are these incredibly delicious, but they’re also highly nutritious, packed with fiber, vitamins, and minerals, all to make you feel your best! Eat the rainbow and nourish your body 🌶🥕🥦🧄🥬
Winter Veggie Spring Rolls with Chili Garlic Dipping Sauce
- Rice spring roll wrappers
- Julienned beets
- Julienned carrots
- Edamame
- Broccoli
- Thinly sliced radishes
- Baked Mongolian tempeh
Sauce:
- 1/2 cup coconut aminos
- 3 tbsp sriracha
- 3 tbsp green onions, thinly sliced
- 2 tbsp minced garlic
- 1 tbsp maple syrup
- 1/2 tsp black pepper
Soak one rice paper wrapper into warm water for 10-20 seconds until pliable. Set it down on a wet paper plate and stuff with beets, carrots, edamame, broccoli, radishes, and tempeh. You can switch it up and use any combinations you’d like. Roll up the wrapper like a burrito and set on a separate plate. Repeat until all the veggies are gone. For the dipping sauce, whisk together all the ingredients and pour into a serving bowl. Dunk eat roll into the sauce and enjoy!!
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