Day 76 / 365

Spring brings a rainbow of colourful fruits and veggies to the table, and I can think of no better way to utilize the multitudes of deliciousness on offer than with a spring season, Spring Roll.

This is a super quick, healthy and satisfying way to much a lunch, and all you need is about 30 minutes, some fresh (seasonal) fruit and veg, and a bundle of fresh herbs.


*I’m suggesting veggies that are in season here in France, check what’s in season in your area, pretty much anything will do!
  • 8 rice spring roll papers
  • 1 beet, skin removed and finely grated
  • 1 avocado
  • 3 asparagus
  • 1 handful of spinach, finely chopped
  • 1 cup carrots, thinly sliced
  • 1 large bunch mint leaves
  • 1 large bunch cilantro, cut from stems
  • 1 large bunch of basil
  • sesame seeds for garnish  
  • optional: firm tofu or a cup cooked quinoa
  • UPDATE: mushrooms are effing awesome in this too - and pretty much ever veggie there is. Also, a bit of hot sauce lining the spring roll makes it bad ass.

  • 1/2 cup salted natural peanut or almond butter
  • 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
  • 2-3 Tbsp brown sugar or maple syrup (add to taste)
  • 1/2 lime, juiced
  • 1 chili, finely sliced
  • 1 garlic clove, finely chopped
  • 1/2 tsp fresh grated ginger (optional)
  • hot water (to thin it out)
  • optional: almond milk - just a dribble and a bit of boullion 

  1. Prep the veggies, cutting them as small as you can (in strips)
  2. Bring 3 cups of water to boil in a saucepan or kettle and set aside (for the rice paper)
  3. Prepare the peanut sauce by adding all the ingredients except water in a mixing bowl, adding hot water a spoon at a time until you have the consistency you want. You can then blend it if you ain’t a fan of chunks.
  4. Add hot water to a shallow dish (I use a skillet) and submerge the rice paper to soften the paper (10-20 seconds)
  5. Transfer the soft paper to your cutting board and add the veggies and herbs to fill. Fold the bottoms over and roll to seal.
  6. Munch.