This meal can be put together in under 30 minutes, actually more like 20 minutes. Which is a good thing when you are really hungry and want something healthy and fairly fast. With just a couple of bags of frozen Asian vegetables, sticky rice and homemade peanut sauce you are all set for a great meal.
- 1 recipe Peanut Sauce
- 2 bags of Asian vegetable, without sauce
- 1 package Innovasian sticky rice
- peanuts, garnish
First, start making the peanut sauce. Then prepare asian vegetables and sticky rice according package instructions. The vegetables and sticky rice can be made as the peanut sauce is cooking.
In a large bowl stir together the Asian vegetable and some of the peanut sauce to coat the vegetables. Set aside.
Layer the sticky rice into bowls. Spoon some for the vegetables onto the rice. Ladle some of the peanut sauce on top of the vegetables and rice. Garnish with some peanuts, for crunch.
Serve. Eat. Enjoy.
The last Spring Roll recipe I brought to you was made with Quinoa. This new recipe uses Forbidden Rice or Black Rice. Forbidden has a wonderful unique flavor. I also used the Forbidden Rice on a salad. Anyway you serve it it is delicious.
These are easy to assemble once you get the feel of the rice paper wraps, and you do not over soak or fill them. Spring Rolls are a favorite in my house. Once you try these I think they will be in yours too.
- Rice paper wraps
- Baby Spinach leaves
- Forbidden Rice Salad
- 1 yellow squash, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 mango, cubed
- Asian Dressing, one recipe, for dipping
Lay out your ingredients for easy assembly of Spring Rolls.
Soak each rice paper for about 15-20 seconds (just so that the rice paper is pliable) as you make each spring roll.
Lay out spring roll unto work surface. Layer ingredients.
Fold sides inward (like the sides of an envelope).
Start from the bottom, tuck and roll ingredients, making a tube. Set aside. Repeat.
Serve. Eat. Enjoy.
This dressing is full of fresh flavor and is super simple to make. I initially made this dressing to go with my Asian Forbidden Rice Salad. It is so good I thought it deserved a post of its own.
Not only is it delicious in the Forbidden Rice Salad, it is also amazing in an Asian noodle salad, or even for a dipping sauce for spring rolls.
- 3 tbsp rice vinegar
- 2 tsp miso paste
- 1 1/2 tbsp maple syrup
- 2 tbsp coconut aminos
- 1 1/2 tbsp ginger, fresh, grated
- 3 garlic cloves, minced
- 1 tbsp toasted sesame oil (optional)
In a mason jar combine all the ingredients. Screw the lid onto the mason jar and shake until ingredients are well combined.
Store in the refrigerator.