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Soft and tender Swiss chard leaves envelop a filling of freshly harvested herbs and veggies for a garden-to-table take on the traditional spring roll. These vegan and gluten free rolls are served with a gingery peanut dipping sauce and can be customized to what you have on hand!

After waiting rather anxiously for several things in my garden to put on enough healthy growth over the last six weeks or so since the winter storm, it was time for a harvest! I figured it was the perfect opportunity to challenge myself to make a dish predominantly with what I harvested. And, since I’ve fallen behind on making videos, I decided to film the whole garden-to-table process so I could share it with you here!

Do you have a garden? This year represents the most diverse one for my garden as a neighbor recently cut down several trees giving us a lot more direct sun in the backyard (which means more veggie growing potential). And, there’s more growing space this year thanks to two new raised beds courtesy of Edible Earth. I’ve got close to 30 different culinary and medicinal herbs growing alongside tomatoes, sweet peppers, rainbow chard, radishes, carrots, cucumbers, and a handful of flowering perennials. I’m planning on starting okra seeds soon but am not in a rush since they will be one of the only veggies that loves the sweltering summer heat.

After taking a quick survey in the garden last week to see what could be harvested, I was inspired by the large, soft leaves of the rainbow chard to create a sort of veggie roll. These rolls are filled with beautiful spring herbs and veggies and are mostly sourced from my backyard (save for the carrots from a local farm). I served them up with a homemade gingery peanut sauce but you can totally use a store-bought one to save on time. You’ll find the video and full recipe below!

p.s. you can subscribe to my YouTube channel if you’d like to be notified of any future videos 🙂

Swiss Chard Spring Rolls with Ginger Peanut Sauce

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• Author: Courtney
• Total Time: 20 minutes
• Yield: 8–10 rolls 1x
• Diet: Vegan

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Description

Soft and tender Swiss chard leaves envelop a filling of freshly harvested herbs and veggies for a garden-to-table take on the traditional spring roll. These vegan and gluten free rolls are served with a gingery peanut dipping sauce and can be customized to what you have on hand!

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Ingredients

Units USM Scale 1x2x3x

for the peanut sauce:

• 1/2 cup peanut butter
• 1/4 cup mellow miso paste
• 1/4 cup rice vinegar
• 3 tbsp tamari
• 2 tbsp honey or maple syrup
• 1 tbsp of sriracha
• 1 tbsp of freshly grated ginger root
• 1/3 cup of water

for the spring rolls:

• 1 bunch of rainbow chard (about 8–10 leaves)
• 3–4 carrots
• 4–5 radishes
• a large handful of nasturtium leaves
• a handful of nasturtium blossoms (optional)
• a small bunch of cilantro
• a small bunch of mint

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Instructions

Make the peanut sauce first. In a blender, combine the peanut butter, mellow miso paste, rice vinegar, tamari, honey or maple syrup, sriracha, freshly grated ginger root, and water. Blend until smooth. Taste the sauce and add more tamari if needed. The sauce should be a dipping consistency so if it seems to thick, blend in a tad more water. Set the sauce aside.

Rinse and dry your veggies and herbs well. Remove the stem from each leaf of chard. You can thinly slice the stems and add them to your spring rolls or save them for another recipe. To make the leaves easier to roll, flip each leaf over onto the back side and carefully trim away any parts of the stem not flush with the surface of the leaf. For your carrots and radishes, slice them thinly into whatever shapes you like. Just remember they have to fit inside your rolls!

For each roll, place the chard leaf so that the back side is facing up at you and the front glossy side is facing down. Towards the bottom of the leaf where you trimmed away the stem, layer on your veggies. For each roll, I used about 4 slices of carrot, 5-6 slices of radish, 2 nasturtium leaves, and a few leaves of cilantro and mint. Once you’ve added your veggies, roll the bottom of the leaf up and over the veggies, then tuck in the sides and continue rolling like you would a burrito. Continue with your remaining chard leaves and veggies.

Serve the rolls with the peanut sauce for dipping. These are best enjoyed the day they are made.

Notes

• To make the recipe come together even quicker, you can use a store-bought peanut sauce if you like.
• Feel free to make veggie substitutions based on what is available seasonally in your area!

• Prep Time: 20 minutes
• Category: Main