I made these raw, rainbow chard spring rolls stuffed with cabbage and a peanut dipping sauce to go along with them the other day, and they were a big hit in my house. I would make these again for a party; they are easy, healthy finger foods, and the presentation is lovely thanks to the gorgeous rainbow ribbed pieces of lettuce.
Since I am allergic to soy, I rarely get to eat Asian food, unless I make it myself. I do love the taste of Asian food, and I love veggie spring rolls, but they desperately need a sauce and sadly soy sauce is out of the question. While making these spring rolls, I wanted to stick with the typical flavor profiles found in Asian food while leaving out that salty, delicious, soy sauce. So I worked with garlic, ginger, peanut and honey.
Instead of soy sauce, I often make a salty balsamic, which kind of emulates the flavor. The dipping sauce turned out a little thick, so if you don’t have a problem with soy, I would suggest adding in 2-3 tbsp soy sauce instead of the balsamic vinegar and salt that I used. If you want to keep this completely vegan (the spring rolls themselves are raw, and vegan), skip the honey in the sauce, but you will need to use soy sauce. Or just use any dipping sauce of your choosing.
These rainbow chard spring rolls were another good use for my Garlic Ginger paste which I generally include in Indian dishes. It is a simple paste to make, and it really elevates Indian and Asian cooking. You can make the paste ahead of time and store in a mason jar in the fridge for up to a month and a half, though mine’s been in the fridge for almost two months and it still tastes good, but use your own discretion.
If you make the paste, try this recipe as well: Curried Lentil and Squash Soup
Does anyone else avoid soy? What are you best Asian inspired, soy-free recipes?
- 5-6 large Rainbow Chard Leaves
- For the Filling
- 2.5 cups Coleslaw (I used a cabbage and carrot blend)
- 1 tbsp Sesame Oil
- 2 tbsp Garlic-Ginger Paste (see above for recipe)
- 1 tsp White Wine Vinegar
- ¼ tsp Salt
- ¼ tsp Sugar
- For the Dipping Sauce
- 2 tbsp creamy Peanut Butter
- 1 tsp Honey
- 1 tsp Balsamic Vinegar
- 1 tsp Sesame Oil
- ¼ tsp Salt
- 1-2 tbsp Water
- In a small bowl, mix together the sesame oil, garlic-ginger paste, white wine vinegar, salt, and sugar.
- Pour this mixture over the dry coleslaw and set aside allowing it to marinate.
- Prepare the dipping sauce by placing all ingredients into a blender or food processor and blend until smooth, making sure not to over blend because the peanut butter will get sticky and taste burnt. If the sauce is too thick, incorporate 1-2 tbsp water until thin enough to dip, or spread.
- Cut the rainbow chard leaves in half at the rib.
- Place 2 tbsp of the mixture towards the bottom of one of the leaves and roll up the wrap.
- Secure with a toothpick.
- Continue filling and rolling the rest of the rainbow chard wraps until all the chard and filling is used. This should make about 6-8 wraps.
- Serve with the dipping sauce, and enjoy!