Innovative recipes are our signature. We love taking old food ideas and turning them on their heads in fun & sassy new ways.
You might argue that Spring Rolls are anything but sassy, but change one thing and you’ve just gotten a little spunkier with your bad spring roll self.
Introducing…
https://www.facebook.com/getvie/videos/2072289046384052/
MAIN Swiss Chard Spring Rolls
Prep
Total
Yield 8-10 servings
These Vegan delights are just what the doctor ordered. Put together these simple raw wraps using your favorite vegetables and learn how to make two different kinds of dipping sauces: Gyoza Sauce & Sriracha Honey!
Ingredients
Any veggies you like (see video). Our suggestions are any combination of the following:
- asparagus, carrots, cilantro, basil, radishes, red bell pepper, green onions, avocado, bagged slaw or broccoli slaw mix + anything else you like!
- 1-2 bunches Swiss chard (rainbow or white-ribbed)
- 1 pkg vermicelli rice noodles
For the Sauces:
Gyoza
- 4 cloves garlic, minced and divided into 2/3rds for the Gyoza and 1/3rd for the Sriracha Honey
- 1/4 cup rice vinegar
- 1/4 cup soy sauce or liquid aminos
- 1 big pinch red pepper flakes
- 1 tsp ginger (fresh (grated), pickled (left whole) or powdered)
- 1 tsp agave
- 1 stalk green onions, sliced on the bias
- 1 tsp toasted sesame oil
Sriracha Honey
- 1/3rd of the reserved minced garlic
- 1/4 cup sriracha honey (or 3 Tbsp honey and 1 Tbsp sriracha hot sauce)
- 1/4 cup orange marmalade
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce or liquid aminos
Instructions
- Begin by heating a pot of water halfway full to boiling. Remove from heat once at a boil and add vermicelli noodles (you should need the whole package).
- Allow noodles to sit in the hot water until tender, about 4 minutes. Drain and toss with toasted sesame oil to prevent sticking, store any leftovers in a ziptop bag.
- Follow our video to watch this step by step, but in essence, you'll be laying the Swiss chard leaves out with stem intact. Make sure that the stem is curved toward you (watch video) which will make rolling much easier.
- Layer in the ingredients you want along the spine or ribbing of the chard, making sure that the bulk of the filling is centered in the middle both width-wise and length-wise since you'll be slicing these in half to serve.
- Once all of your fillings have been added, roll up tightly length-wise and slice in half on the bias. Serve with dipping sauces, recipes below.
Gyoza
- Add all ingredients to a bowl, whisk and serve, making sure to taste. Adjust seasonings as needed.
Sriracha
- Add all ingredients to a bowl, whisk and serve, making sure to taste. Adjust seasonings as needed.
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