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 Swiss chard rolls are served with a gingery peanut dipping sauce and come together in just 15 minutes without any cooking. I love enjoying them for a fresh and veggie-packed snack!
Ingredients
for the peanut sauce:
- 1/2 cup peanut butter
- 1/4 cup mellow miso paste
- 1/4 cup rice vinegar
- 3 tablespoons tamari
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 1 tablespoon freshly grated ginger root
- 1/3 cup water
for the spring rolls:
- 1 bunch Swiss chard, about 8-10 leaves
- 3-4 small carrots
- 4-5 radishes
- 1 large handful nasturtium leaves, or baby spinach or arugula
- 1 handful nasturtium blossoms, optional
- 1 large handful cilantro
- 1 large handful mint
Instructions
Make the peanut sauce first. Combine the peanut butter, miso paste, rice vinegar, tamari, maple syrup, sriracha, freshly grated ginger root, and water in a blender. Blend until smooth. Taste the sauce and add more tamari if needed. The sauce should be a dipping consistency so if it seems too 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. Thinly slice the carrots and radishes (keep in mind that they have to fit in the rolls!).
For each roll, place the chard leaf down on your work surface 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! I always have abundant nasturtium leaves in the garden but you can use baby spinach, baby kale, or peppery arugula instead.
- Cooked and cooled vermicelli or rice noodles can be added to the rolls for a more traditional spring roll.
- Prep Time: 15 minutes
- Category: Side Dish, Snack