Cute and crunchy, these versitile veggie spring rolls are a dream for summer or any other time we often want to eat light but balanced. Fill them up with fresh herbs, nutrient-rich seeds and all the seasonal, raw veggies your (well-balanced) gut desires -- there's no one way to make it, or any way to make it wrong.
Last week we shared this recipe for collard wraps from More With Less, a gorgeous new cookbook by professionally trained chef, recipe tester and food photographer, Jodi Moreno. These rice paper wraps are a delightful variation that's perfect for warm weather -- keep your eyes out for another wrap technique we're sharing from Jodi soon...
Collards, kale and nori are the most nutritious as wraps, but there’s also rice paper, which I like to think of as more of a treat. Rice paper wraps, which are typically used for spring rolls, work best for softer veggies such as roasted sweet potato or avocado. Peanut sauce is my favorite in a rice paper wrap, but experiment with others sauces like chimichurri or even kimchi to add some great punchy flavor.
The post Make More With Less: Veggie Spring Rolls With Fresh Herbs appeared first on The Chalkboard.
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