Rainbow Spring Rolls with Pineapple Sauce
This recipe for rainbow spring rolls is a fun way to incorporate more vegetables into your diet in a pretty package. Dip them in the fruity pineapple dip that has a bit of bite, and it's a recipe to remember that's perfect for the summer months (or the months you wish were summer).
Servings: 4 servings
Calories: 383kcal
Ingredients
- 8 rice paper wrappers
- 1 1/2 cups purple cabbage thinly sliced
- 1 red pepper thinly sliced
- 2 avocado sliced
- 1 carrot grated
- 2 green onions thinly sliced
- 1 cup chicken breast sliced
- 2-3 teaspoons black sesame seeds
Pineapple Sauce
- 1 cup pineapple chopped
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 tablespoons peanut butter powder
- 1 garlic
- 1/2 teaspoon red pepper flakes
- Sea salt
Instructions
- Soak a rice paper in a pie dish of water. Jus though to get it wet and so it’s pliable.
- Lay it flat and arrange purple cabbage, pepper, avocado carrot, green onions, and chicken along the centre.
- Roll the bottom up, the top down, then tightly roll across. Set aside. Repeat for all the spring rolls.
- In a blender combine the pineapple, water, apple cider vinegar, garlic, pepper flakes, peanut butter powder, and salt.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 44g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 912mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4156IU | Vitamin C: 89mg | Calcium: 69mg | Iron: 3mg