This week’s Beauty Detox Challenge was to make a veg spring roll. See Kimberly Synder’s recipe here. Today I’m sharing my vegetarian spring rolls and a sweet and spicy sauce for dipping.
These spring rolls are raw in that the veggies are raw and the roll isn’t cooked, but to change things up, sautee the veg before rolling but keeping the wrapper raw. Or bake or fry. Not only can you use rice wrappers to make spring rolls all sorts of ways, but there are so many other reasons to keep them in the cupboard. Samosas, dessert rolls, muffin-tin tacos. Here there’s the rice paper wrappers in their most simple form, and rice noodles with crisp, raw matchstick-sized veggies. The easy dipping sauce is garlicky with just the right amount of heat.
Try these rolls as an appetizer, or make more for a healthy lunch.
Raw Vegetarian Spring Rolls with Sweet 'n' Spicy Chili Sauce
One of my favourite dips is hummus, which is easy enough to make, but one version that I like to buy is roasted red pepper hummus. I’ve never bothered making it, since it always seemed like a bit of a hassle, what with roasting the peppers and all. Turns out it’s not a huge deal and took about 15 minutes from putting the peppers into the oven to enjoying the dip out on the deck. And that’s a good thing, since after spending a long grueling day relaxing on the beach, I didn’t want to be slaving away over my Beauty Detox assignment.
Unfortunately I somehow managed to miss applying sunscreen to a huge spot on my leg and I’m afraid that my burn looks nearly as red as the roasted red peppers I used in this recipe! OUCH! Along with the awesome bruising I got last weekend after wiping out on my bike, I’m definitely in fine shape 🙁
Oh well, at least my dip turned out great!
Roasted Red Pepper and Garlic Hummus – See Kimberly Snyder’s Mellow Yellow Squash Dip HERE
(Yield: Approx. 2.5 cups)
1 red bell pepper
2 cups canned chickpeas, drained and rinsed
3 tbs olive oil
1/4 cup tahini
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp cayenne pepper
1 tsp sea salt
Directions: Remove seeds and cut red pepper into large sections. Place peel-side up on a foil-lined baking sheet. Broil in oven for 7-10 minutes, until blackened. Remove from oven and seal in a Ziploc bag to steam.
Meanwhile prepare hummus by mixing chickpeas, oil, juice of one lemon, tahini, and garlic in a food processor. Once smooth, add salt and spices and process further. After allowing the peppers to steam for a few minutes, you will be able to peel the skins right off. Add the peeled peppers to the food processor and process until smooth. Serve with crudités and enjoy! Seal in an airtight container and store hummus in the fridge for 3 to 5 days.
Find all my previous Beauty Detox assignment recipes and check out some other Beauty Detox bloggers HERE!