These healthy spring rolls can be stuffed with your favorite fruits and veggies!
Ingredients
FOR THE ROLLS:
12 round rice paper sheets
3 peaches or nectarines
2 carrots
½ cucumber
½ red onion
1 yellow or red pepper
¼ head red cabbage
Olive oil
1 batch Jalapeño Pesto (below)
FOR THE PESTO:
1 bunch cilantro, stems removed
5-7 mint leaves, stems removed
½ cup almonds (raw or dry-roasted)
1 small jalapeño pepper, seeded (or leave seeds in for extra heat)
1 inch fresh ginger, peeled and grated
1 teaspoon salt
3 tablespoons olive oil
Instructions
Set your grill to medium. Slice peaches or nectarines into 1-inch thick slices, then brush lightly on both sides with olive oil. Grill until just softened (1-2 minutes per side). Remove from heat and set aside.
Julienne carrots, cucumber, red onion, red pepper and cabbage.
In a food processor, pulse together cilantro, mint, almonds, jalapeño, ginger and salt until combined. Set the food processor to its lowest continuous setting, then stream in olive oil until smooth.
Gather peaches, julienned vegetables, jalapeño pesto and rice paper wraps in one place. Cover the bottom of a large wide bowl (or baking dish) with two inches of warm water.
Soak one rice paper round in the water until just barely flexible (but not soggy or sticky). Remove from water and place a streak of jalapeño pesto in the middle of the paper, starting and ending one inch from the edge. Add two pieces of grilled peaches, then fill to your preference with several pieces of carrots, cucumber, onion, pepper and cabbage. Do not overfill spring rolls.
Fold sides of rice paper over filling. Starting on one end, roll rice paper over vegetables. Place spring roll, seam side down, on a serving platter.
Repeat with remaining ingredients.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/10/healthy-spring-rolls-recipe-with-jalapeno-pesto/