This is a favorite spring and summer recipe that is great for a light and refreshing meal. It is also a recipe from my 30 Day Whole Food Clean Eating Challenge The first time I made these I popped them into one of my pyrex containers and threw them in the fridge. To my disappointment they all stuck to together and it was more of a spring roll salad. I discovered a few tricks to keep them separate so you can enjoy them the next day and easily bring them to work.
There is the paper towel technique and the wax paper technique for individually storing the spring rolls so they don’t stick together. We have used both techniques but I think I prefer the wax paper the most.
First things first before roll any rolls set out wax paper on your counter. When you are done rolling your rolls lay them out on the wax paper and let them dry this will give you the best results.
The paper towel technique is you wet a paper towel, wring it out and then use the damp paper towel to wrap the spring rolls. Your rolls have to be very dry to do this.
The wax paper is essentially letting your rolls dry then individually wrapping each roll. Store in an airtight container and enjoy!
I LOVE this homemade sweet and sour recipe it is delicious another popular recipe is Hoisin Sauce which is has a richer saltier flavor.
Rainbow Spring Rolls with Sweet & Sour Sauce
- 1 large red bell pepper, sliced into strips
- 2 medium carrots, shredded
- 1 large yellow bell pepper, sliced into strips
- 1 bunch of lettuce thinly sliced
- 2 mini cucumbers, cut into thin slices lengthwise
- 1/4 head of red cabbage, thinly sliced
- 1 avocado, cut into thin slices lengthwise
- Small bunch of cilantro, roughly chopped
- 3 small scallions, green part thinly sliced
- 12 spring roll wrappers
Fill a large casserole or deep, large dish with about 1ʺof warm water. Submerge 1 spring roll wrapper in the water completely, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface. Stack 2 strips of the red bell pepper, yellow bell pepper, and avocado in the lower 1/3 section of each sheet, towards the center. Add some of the shredded cabbage, lettuce and carrots on top of the stack. Scatter some chopped cilantro and sliced green onions on top of the stack to finish. Roll up spring roll and fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll. Repeat the rolling process for all 12 rolls!
Sweet & Sour Sauce
- Zest of 1 orange
- 1/3-cup fresh orange juice (1-2 oranges)
- 1 large clove garlic, crushed
- 1/2 cup oolong tea, strongly steeped then cooled to room temperature
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. honey
- 2 tsp. tamari sauce
- 1/2 tsp. Sriracha hot sauce
- Few drops sesame oil
- Pinch red pepper flakes (optional)
- 1 Tbsp. Kudzu Root Starch
Make the Sweet & Sour Sauce by first reserving 1/4 cup of the tea and setting it aside. Add the rest of the sauce ingredients (except kuzu) into a medium pot, and then place the mixture on the stove on medium heat until it comes to a boil. Mix the kudzu into the reserved 1/4 cup of tea to create a slurry. When the mixture reaches a full boil, turn the heat down to low and add in the slurry while constantly stirring the mixture, wait for it to come back to a boil and cook into a translucent, glaze-looking sauce. Pour the hot Sweet & Sour Sauce into a medium bowl and serve along with the spring rolls. Enjoy
4 tablespoons tamari
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons rice wine vinegar
1 garlic clove minced
2 teaspoons sesame oil
20 drops Sriracha hot sauce
1/8 teaspoon black pepper
Mix together the tamari, peanut butter, honey, vinegar, garlic powder, sesame oil, hot sauce, and pepper.