These can best be described as kitchen sink spring rolls. I had a drawer of veggies in the fridge teetering on the edge of ripe, and “I’m gonna rot on ya.” Vegetable soup is often a good solution for this, but I wasn’t in the mood. Instead I thought I’d keep with this Asian trend I have going and experiment once again with spring rolls.
These can be served room temp or cold, after having them for lunch today, I vote cold. There is a bit of Sriracha in the veggies, but always add more for good measure.
Mixed Vegetable and Peanut Spring Rolls
1 tsp extra virgin coconut oil
3 leaves kale, de-stemmed, chopped fine
½ cup broccoli florets, chopped fine
¾ cup napa cabbage, shredded
2 medium carrots, cut into matchsticks (or as close as you can get)
3 green onions, sliced
2 tbsp vegetable stock
1 tbsp natural peanut butter (unsweetened, unsalted)
½ tsp sesame oil
1 tbsp Sriracha chili sauce
2 tbsp dry roasted, unsalted peanuts, chopped
2 tbsp fresh cilantro, chopped
Soy sauce to taste
8 rice paper wraps
Heat a large wok or skillet over medium-high. Add the coconut oil and heat through until melted. Add the kale, broccoli, cabbage, and carrots. Cook for 2-3 minutes. Add the green onions and the vegetable stock. The stock will evaporate quickly. Add the peanut butter.
The peanut butter will take some work to melt and incorporate into the veggies. Continue to stir. Add the sesame oil and Sriracha. Once the peanut butter has coated all the veggies, stir in the peanuts, cilantro, and soy sauce. Cook about 30 seconds and remove from heat.
Wet one rice paper wrap with hot water. Lay it over a plate, add 1/8 of the mixture towards one end and roll like you would a sandwich wrap or burrito. Continue this step for all of the wraps. Serve room temperature or cold. Makes 8 spring rolls.