Our friends at BC Blueberries shared their Vegetable Blueberry Summer Roll recipe, a perfect on-the-go snack. Enjoy!
Vegetable Blueberry Summer Rolls
Yields: 8 – 10 rolls, ¾ cup of dipping sauce
Ingredients:
SUMMER ROLLS
– 10 8” Round rice paper wrappers (gluten-free if necessary)
– 1 cup (150 g) B.C. blueberries, fresh
– 1 cup (150 g) Tofu or chicken, cut into ½” x 2” strips
– 1 cup (50 g) Whole spinach leaves, stems removed
– ½ cup (50 g) Avocado, thinly sliced
– ½ cup (50 g) Cucumber, seeded and cut into matchsticks
– ½ cup (50 g) Bell pepper, cut into matchsticks
– ½ cup (50 g) Carrot, cut into matchsticks
– ½ cup (50 g) Daikon radish, cut into matchsticks (optional)
– ¼ cup (15 g) Mint leaves, roughly chopped (optional)
BLUEBERRY PEANUT DIPPING SAUCE
– ½ cup (75 g) B.C. Blueberries, fresh or frozen
– 3 tbsp (45 ml) Unsweetened peanut butter
– 3 tbsp (45 ml) Light soy sauce
– 1 tbsp (15 ml) Lime juice
– 1 tbsp (15 ml) Orange juice
– 1 tbsp (15 ml) Fresh cilantro, chopped
– 1 tsp (5 ml) Chili paste
– 1 tsp (5 ml) Sesame oil
Directions:
1. Fill a large shallow bowl with 1½” warm water.
2. Place a sheet of rice paper in the water for 30-40 seconds until softened. Replace with fresh warm water every 2 or 3 rolls.
3. Transfer wrapper to a dry tea towel then to a dry surface.
4. Place spinach and avocado across the top of the wrapper, leaving 1″ on each side.
5. Place ingredients in centre of wrapper, leaving 1″ on each side.
6. Fold bottom of the wrapper over the filling, rolling away from you.
7. Fold sides once you roll half way then finish rolling.
8. Cut in half – serve with dipping sauce.
9. To make sauce, place all ingredients in blender, and blend until smooth.
Tip: If you’re packing these for school lunches, use seed butter to make a peanut-free dipping sauce.
Note: These and more recipes as well as restaurants featuring BC Blueberries on their menus can be found at gobluebc.ca
