The fun of a CSA vegetable box is in the unexpected. The first time I received kohlrabi, I had no clue what to do with this alien vegetable. Since then, I’ve grown to love its crunch when thinly sliced and tossed into slaws and noodle salads and wrapped into these spring rolls.
INGREDIENTS
PEANUT DIPPING SAUCE
⅓ cup (75 mL) creamy peanut butter
2 teaspoons (10 mL) tamari, plus more to taste
Juice of ½ lime, plus more to taste
2 to 3 tablespoons (30 to 45 mL) water
1 teaspoon (5 mL) sriracha, plus more to taste
¼ cup (60 mL) crushed peanuts, toasted
4 ounces (115 g) vermicelli rice noodles
1 kohlrabi bulb, sliced into matchsticks
Juice of ½ lime
1 mango, peeled and sliced into thin strips
1 avocado, pitted and sliced
½ cup (125 mL) loosely packed basil
½ cup (125 mL) loosely packed mint
8 rice papers
Sea salt
¼ cup (60 mL) microgreens (optional)
DIRECTIONS
Make the peanut dipping sauce: In a small bowl, mix together the peanut butter, tamari, lime juice, water, and sriracha. Taste and adjust the seasonings. Sprinkle with crushed peanuts.
Bring a large pot of water to a boil. Prepare the vermicelli rice noodles according to the instructions on the package. Drain and set aside.
Toss the sliced kohlrabi with the lime juice and a pinch of salt. Have all filling ingredients prepped and in front of you before you start rolling—noodles, kohlrabi, mango, avocado, basil, mint, and microgreens, if using.
Assemble the spring rolls: Fill a shallow glass baking dish or pie plate with 1 inch (2.5 cm) of warm water. Submerge one rice paper wrapper in the warm water for 15 seconds and then lay the softened wrapper on a clean kitchen towel. Place a portion of each filling ingredient on the rice paper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form the spring roll. Repeat with the remaining rice papers.
Serve with the peanut dipping sauce.
SERVES: 4
VEGAN
GLUTEN-FREE