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Sweet Water Spring Rolls

Recipe by: Margaret Muza

An anytime snack only made better with the addition of great tasting locally grown Sweet Water greens and a spicy peanut sauce!

Spring Roll

  • 1 carrot julienned
  • 1 cucumber seeded and julienned
  • 1 red bell pepper julienned
  • 1 handful Sweet Water cilantro
  • 2 cups Sweet Water sunflower sprouts
  • 2 cups Sweet Water watercress
  • 1/4 cup chopped peanuts
  • 15 rice paper rolls

Rice paper sheets need to be soaked in warm water for 30 seconds. They will continue to soften after they leave the water, so don't over soak them. Set one rice paper sheet flat on a plate. Arrange a few pieces of carrot, cucumber, and bell pepper lengthwise at the edge of the circle. Top with a sprinkle of cilantro, sprouts, watercress, and peanuts. Fold each side of the wrapper inwards. Fold the bottom flap up over the ingredients. Wrap as snug as possible. Serve with dipping sauce.

Spicy Peanut Sauce

  • 1/2 cup natural peanut butter
  • 3 Tbs soy sauce
  • 2 Tbs Agave nectar
  • 1 Tbs sriracha sauce
  • 4 Tbs water Dash of white rice vinegar

Whisk all ingredients together. Some peanut butter is very thick and requires more water. Add more sriracha for extra spice.

This entry was posted on January 26 2011