Farm-Fresh Spring Rolls with Anne’s Peanut Sauce


An easy lunch or dinner option on evenings you don’t feel like cooking, great including rice and/or lots of greens.

Circular Spring Roll wrappers, available in the international aisle at Woodmans’
Shallow-lipped pan with warm water, to soften the wrappers as needed
Finely chopped (or shredded) assorted raw vegetables, we recommend radish, turnips, green garlic, kale and/or arugula, avocado, even hard-boiled eggs
Fresh herbs, particularly cilantro & mint
1-2 cups cooked white rice (hot or cold) OR more greens for volume
1 Tbsp coconut oil (or other vegetable oil)
2 green garlic, chopped finely up to the leaves
1 Tbsp rice vinegar
1 Tbsp tamari or soy sauce
3 tsp sugar or honey
Pinch hot pepper flakes, if desired
3 Tbsp peanut butter

Chop up a variety of vegetables and display on a plate – we’d recommend about 2 cups veggies for 6-8 spring rolls. Make the sauce by heating the oil over low heat, sauteing the green garlic briefly before adding the other liquids, sweetener and spice. When all the other ingredients are simmering, add the peanut butter, stirring constantly until a creamy sauce consistency is achieved. Transfer to a small bowl(s) for dipping and/or add to veggies inside rolls before closing. If you’d prefer to have your peanut sauce be raw, blend well in a food processor instead.

We tend to have a make-your-own spring roll rotation right on the dinner table, using a shallow pan that fits two wrappers. Once the wrappers become soft, transfer one to a full dinner plate and spread it out. Decorate with rice, veggies, and sauce before rolling it up like a burrito around your produce. Yum!