Lentil Spring Rolls

These fast and easy rice paper salad rolls with garlic-peanut sauce are full of fresh veggies and filling lentils. Recipe adapted from Alberta Pulse Growers.

Ingredients

• 10 rice paper sheets

• 1 small purple cabbage, thinly sliced

• 1/2 head red leaf lettuce, washed & pulled apart

• 1/2 English cucumber, julienned

• 2 medium carrots, peeled & julienned

• 1 can (19 oz/540 mL) green lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)

• 1 medium ripe avocado, pitted & sliced

• handful cilantro, chopped

Garlic-Peanut Sauce

• 1/2 cup (125 mL) peanut butter

• 1 Tbsp (15 mL) soy sauce

• 1 Tbsp (15 mL) chili garlic sauce

• juice of 1 lime

• water (to thin sauce to desired consistency)

Directions

1. In a small bowl, make peanut sauce by combining peanut butter, soy sauce, chili garlic sauce and lime juice. Add water as desired to thin sauce to your desired consistency. Set aside.

2. Have all ingredients chopped and ready to go before assembling the salad rolls.

3. Fill a medium sized bowl with warm water. Take one rice paper, dip it in the water for 5 seconds and then place on a flat surface (ceramic or plastic is better than wood so the rice paper sticks less). In the middle of the bottom third of the rice paper, add cabbage, lettuce, cucumber, carrot, lentils, avocado and cilantro. Fold the bottom of rice paper over filling, then fold the sides, then roll up. Repeat with the remaining rice paper rolls and ingredients.

4. Enjoy immediately with prepared Garlic-Peanut Sauce or refrigerate salad rolls for up to 3 days for an anytime veggie-packed snack.

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