spring rolls

i wish i had more time to write today! but it's a gorgeous day out, and i want to get outside!!  i just wanted to write out these two fabulous recipes! 

the first is another pinterest find, i will have to update with the website, but it appears to be broken right now :( 

anyway, the recipe is for these yummy spring rolls - perfect for using up the ton of veggies that dropped off at my door step every week.  as usual this recipe is quite adaptable.  i shredded up carrot, cabbage, turnip, ginger, red scallion, basil, and mint....i think that was it.  soak your wrapping medium in some warm water to make it pliable enough to wrap.  i used cabbage. 

the dipping sauce is a spicy peanut sauce, which calls for hoisin sauce, but i didn't have any, so i used soy, which worked out ...okay.  besides that, you need onions, peanut butter, and water.  and chili flakes. 

first i would soak my wrapping medium, then i would shred my filling ingredients, then whip up the peanut sauce, then roll 'em up!

For the peanut sauce, mince half a small onion and saute for about 5 minutes, or until translucent.  add about a quarter cup of water, 2 tablespoons of peanut butter, and 2 tablespoons of hoisin sauce.  if you like spicy, add your favorite amount of chili flakes. 

Next you can assemble your rolls.  remove one piece of lettuce or cabbage from the soaking water, put a bit of peanut sauce in the wrapper, then place some of you filling, and roll like a burrito.  the original recipe calls for using rice to make it a little stickier, and therefore easier to roll, but i am trying to go grain free (yes i know soy sauce throws that out the window....baby steps).  My rolls were hard to keep together, but they still tasted great!

My second one came out better :)

These are really delicious, but since there is an aweful lot of raw roughage, they can be a little tough to digest, so it's smart to proceed with caution.  i can see me making more of these....