Fresh vegetables with cilantro and basil, neatly rolled in white rice paper, cut in half to expose neat square matchsticks, then dipped in easy peanut sauce = heaven! That is my vision of Vietnamese spring rolls with my new favourite way of making them – roll up in Swiss chard leaves. Healthier and not to mention time and sanity saving!
Is it only me who has a damn hard time to roll that rice paper properly? I remember last time making fresh vegetable spring rolls a year ago and never again because of the paper. I don’t need it anymore anyways.
Swiss chard leaves work awesome! All you have to do is remove the centre rib and cut leaves into long enough to roll sheets. Then after rolling I stacked spring rolls tightly in a glass container. They can be refrigerated for days this way. Perfect for lunches!
I just received another delivery of organic fruits and veggies and many of spring rolls’ ingredients were in the box: Swiss chard, carrots, zucchini, cucumber.
Avocado, pea shoots, bean sprouts, red cabbage would make a great filling too. Sky is the limit. And I’m including calorie information only for the sauce because I hope you are not counting how many veggies you eat! Because of all ingredients’ approximation it would be hard to calculate the info, right?!
Enjoy and you should try my low carb chicken enchiladas wrapped in swiss chard leaves.Print
Fresh Vegetable Spring Rolls
Fresh Vegetable Spring Rolls rolled in swiss chard with brown rice noodles, veggies and easy peanut sauce for dipping.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- 4 large Swiss chard leaves
- 3 medium carrots
- 1 medium zucchini
- 1/2 large long English cucumber
- 1 medium bell pepper
- 1/2 bunch cilantro
- 24 basil leaves
- 5 oz brown rice vermicelli, dry
- 1/3 cup smooth peanut butter, unsalted
- 1/4 cup orange juice (I juiced 1 medium orange)
- 3 tbsp soy sauce (I used Bragg liquid aminos)
- Remove ribs from Swiss chard leaves and cut into 3″ – 4″ long sheets. As long as it’s long enough to roll – it’s good.
- Cut all veggies into long matchsticks.
- Place vermicelli into a bowl with boiling water for a few minutes and drain.
- In a blender or small food processor (bowl and whisk work but sauce won’t be as creamy), process until smooth Peanut Sauce ingredients.
- To make spring rolls, lay Swiss chard sheet on a flat surface and place on the end close to you a bit of vermicelli, each veggie and top with a few sprigs of cilantro and 2 basil leaves. Roll and place seam side down in a container or on a board. Repeat with remaining ingredients. Any leftover ingredients can be eaten on their own, rolled in extra leaves, added to salad or soup. Serve cold with dipping sauce on a side. I ended up with 12 chubby spring rolls.
Store: Refrigerate in a glass airtight container for up to 3 – 4 days.
Peanut Sauce recipe by My Whole Food Life.
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