A Sushi spring roll served up meal prep style in a bento box.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: Sushi spring roll
Servings: 1Spring Roll
Calories: 186kcal
Ingredients
This is a "use however much you need to make as many servings as you want" type of recipe....measurements are not exactexcept for the peanut sauce.
Spring Roll Rice Wrappersusually found in the produce section near the tofu
Broccoli slaw
Sliced mango
Sliced cucumber
Sliced avocado
Fresh mint and basil leaves
For the peanut dipping sauce:
1clovegarlic or 1 teaspoon bottled minced garlic
½inchsquare piece of fresh ginger or 1 teaspoon bottled minced ginger
¼cupcreamy natural peanut butter
2teaspoonshoney
1tablespoonreduced sodium soy sauce
2teaspoonshoisin sauce
1tablespoonseasoned rice vinegar
2teaspoonssriracha sauce
2teaspoonsdark sesame oil
2tablespoonswater
Instructions
Peanut sauce:
Combine all ingredients for dipping sauce in a blender or food processor and process till smooth. Makes about ½ cup. Store in an airtight container in the fridge for up to 1 week. Serve at room temperature.
Spring roll assembly:
Fill a shallow pan with warm water. Have all of your filling ingredients washed, chopped and laid out near the place you will assemble the rolls.
Dip a rice wrapper in the warm water for about 45-60 seconds until it is soft and pliable. Place it on a cutting board. Fill the center with desired fruits, veggies, herbs, or protein and roll up burrito- style. Cut into thirds and serve immediately with peanut sauce or chilled for up to 6 hours.
Notes
**Spring rolls can be stored in the fridge between layers of damp paper towels for up to 6 hours before serving. Any longer and you run the risk of the veggies becoming soggy and the rice paper becoming too gummy.