Baked spring rolls slaw and spicy peanut sauce

Ok maybe not the best name for this dish but when I think of the ingredients I used for the filling I think slaw, lol. Maybe Savoury would be a better option 🙂 Anyhoo, these are not the typical things I would fill my spring roll with but this winter challenge I am participating in has really made me think outside the box!
This is exactly what I try and get across to you all over on Instagram! Don’t be afride to experiment in your kitchen. If you mess up oh well you will learn for next time. I see so many of you being hesitant because you don’t know what flavours or spices to mix. I am not a trained chef, when I first started cooking daily for my family my food was terrible, like really I made some bad dishes. But over the years i learned what worked and what didn’t and I would not have come so far if I didn’t try. Prioritize cooking in your life. Experiment with dishes when you have time and make ones you know when your rushed!

Luckily this experimentation worked so I thought I’d share in case you wanted to try this recipe out. The prep time for you slower choppers can take a bit of time so make sure you are not trying this for the first time when your strapped for time!

spring roll-cropped (1 of 1)

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

Baked spring rolls slaw and spicy peanut sauce

Savoury baked spring rolls perfect to have as a healthy treat. Plung this bad boy into the spicy peanut sauce for an extra kick in flavour.


Credit: atmytable

Ingredients

    Ingredients:
  • package of rice paper
  • 3 celery stocks, cut into sticks
  • 1 carrot, cut into sticks
  • 1 small cabbage, roughly chopped
  • 1 small bunch of kale, roughly chopped
  • 1 onion, sliced

    Sauce for filling (optional)
  • 1 tsp fresh ginger (can sub powdered)
  • 1 lime, juiced
  • 2 tbs Worcestershire sauce (I use a vegan brand)
  • 1 tbs coconut aminos or soy sauce
  • 1 tbs maple syrup
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2 garlic cloves, minced
  • pinch of salt
  • pinch of chili flakes (more if you like it spicy)

    Spicy peanut sauce (optional)
  • 3/4 cup smooth peanut butter
  • 1/2 cup water
  • 3 tbs rice vinegar
  • juice from 1/2 lime
  • 1 tsp ground ginger
  • 1 tbs coconut aminos or soy sauce
  • 1 tbs maple syrup
  • 1 tsp siracha

Directions

  1. In a medium bowl whisk together all the ingredients for the filling (this can be made ahead of time and kept int he fridge for up to 3 days).
  2. In a separate bowl whisk together all the ingredients for the spicy peanut sauce (this can also be made ahead of time and kept int he fridge for up to 5 days).
  3. 3.Preheat oven to 425 degrees. In a medium wok or pan add saute the onions in some water or EVOO. Once soft add in all the veggies along with the sauce you previously made for the filling. Cook until veggies start to go soft then remove from the heat. Try not to overcook the veggies here.
  4. To assemble to rolls take a sheet of rice paper and submerge it in warm water. Don’t let it soak just get it wet. Place onto a clean surface. Then take some of your filling and place it in the lower 1/3 of the paper. Fold over once and then fold in the sides. Continue to roll until you get to the end of the paper. Repeat for each one (I have a video tutorial on my IG under highlight)
  5. place rolls onto a lined baking sheet (I love using these silicon mats). You can brush them with a bit of sesame oil to get them extra crispy if you like.
  6. Cook at 425 for 10 minutes then flip and cook for another 5 minutes or so.
  7. Remove from oven and serve with the spicy peanut sauce
  8. Don’t forget to enjoy!

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