Spring Swiss Chard Rolls
Every time I'm at the grocery store I cry a little bit inside. I see these mom's with their kids in the check out lane and their carts are full of pop tarts, wonder bread, french toast sticks, lean cuisine, gummy snacks, and juice boxes (and I am not exaggerating). For crying out loud, please just eat a salad! Ok, speech over. I just needed to get that off my chest for a hot second. Please, if you don't like salad, it is ok! Just find a way to incorporate more fruits and vegetables into your day! Try stir fry, soup, Chipotle, even a Subway sandwich will at least add some produce into your life. You have my permission to get creative. A salad doesn't have to be chopped romaine lettuce, three cherry tomatoes, and a few flecks of grated carrots. Salads don't have to be smothered in ranch dressing or covered in bacon bits to be palatable. Salads can technically be any way, shape, or form that gets you to enjoy eating more fresh fruits and vegetables! Eating fresh spring rolls is a GREAT way to get in some more vegetables in your day and maybe even trick your kids (or husband) to do the same. This recipe is a versatile salad. It may look a little different, but it still has all of the same great components like vegetables, toppings, and a killer dressing. You could add any vegetable you need to use up from your counter or fridge, roll it in a large leaf of cabbage, swiss chard, bok choy, kale, or romaine lettuce, add hummus or crispy tofu or noodles or sweet potatoes and pour a REALLY good dipping sauce over the top and you are set!
Recipe adopted from:
Amanda Gregory’s Sweet and Spicy Swiss Chard Wraps
ifoodreal’s Fresh Spring Rolls
Minimalist Baker’s Collard Green Spring Rolls
Dipping sauce adopted from: Peanut Sriracha Sauce
- 6 large swiss chard leaves
- 1 red bell pepper
- 1 1/2 c purple cabbage, shredded
- 2 large carrots
- 1 cucumber
- fresh herbs like mint, basil, and/or cilantro (optional)
- 1 zucchini (optional)
- 1 c sprouts (optional)
- 1 1/2 c baked tofu (optional)
Ginger Peanut Sauce
- 4-5 tbsp water
- 1/3 cup natural peanut butter
- 2-3 tbsp roasted peanuts
- 1 tbsp braggs liquid aminos (low sodium soy sauce)
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp chili garlic sauce
- 1 clove fresh garlic, minced
- 2 tsp fresh ginger, minced
- Wash your swiss chard REAL good and trim the stem. It is sort of hard to explain this profess in words so please click on this link (HERE) to watch Laura Miller explain how to destem swiss chard in her video tutorial on how to make “Raw Burritos.”You can skip to 2:30 in the video for the instruction or just watch the whole thing as it is delightful. I LOVE her, and there is a high probability that you could get lost in all her entertaining videos (your welcome), set swiss chard aside.
- Wash and peel carrots. Chop into tiny matchsticks.
- Wash and cut cucumber into long thin strips.
- Wash and cut zucchini into long thin strips (if using).
- Wash herbs and sprouts (if using) and set aside.
- Wash cabbage and slice into thin shreds, set aside.
- For the sauce:
- Stir peanut butter, braggs liquid aminos, apple cider vinegar, honey, chili sauce, and water together in a bowl with a spatula or spoon until thoroughly combined and smooth.
- Peel and mince garlic, scoop into peanut sauce.
- Peel and mince ginger, scoop into peanut sauce and stir it all together.
- Add another 1/2 to 1 tbsp of water if needed (depending on desired thickness).
- Chop roasted peanuts into small pieces (about the size of chunky peanut butter peanut chunks).
- Stir everything together and serve.
- Store in refrigerator for up to 1 week.
- Add desired vegetables and gently roll up your Spring Chard Rolls. Serve with sauce.
- Don’t be scared to get creative. Add hummus, brown rice, roasted potatoes, noodles, tofu, steamed or roasted vegetables, nuts, seeds, fresh fruit, dried fruit, or anything else that you want to try! Get wild. Get crazy. Get eating them plants.