Get your veggies in with these rainbow-inspired roll-ups. They’re easy to make and have a great crunch thanks to all the fresh vegetables. Plus, there’s no need to heat up the oven so they’re a great Spring and Summer option when it’s too hot to cook. Serve with our sweet and salty, protein packed peanut dipping sauce. The No Yolking™ – 100 % Egg White Protein Powder in the dipping sauce will keep you feeling full without feeling heavy or bloated. The dipping sauce is also great over salad or as the sauce for a quick stir-fry!
Peanut Dipping Sauce:
1/3 cup (75 mL) water
1/4 cup (60 mL) No Yolking™ – 100 % Egg White Protein Powder
3 tbsp (45 mL) natural unsweetened peanut butter
2 tbsp (30 mL) lite soy sauce
1 tbsp (15 mL) fresh lime juice
1 tbsp (15 mL) honey
1 tsp (5 mL) fresh minced ginger
1 tbsp (15 mL) roasted, unsalted peanuts, chopped (optional)
Swiss chard or collard green leaves
sliced red pepper
shredded purple cabbage
shredded romaine lettuce
thinly sliced red onion
finely chopped pineapple or mango
cilantro and/or mint
- Salad Rolls: Trim leaves to remove the tough stem. Blanch in simmering water for 1 minute or until just pliable. Immediately plunge into ice water. Dry well.
- Arrange an assortment of vegetables in a stacked row at the widest end of each leaf. Fold the bottom over the filling, fold in each side and roll tightly (just like a burrito). Cover and set aside. Rolls can be covered tightly and stored in the refrigerator for up to one day.
- Peanut Dipping Sauce: Place the water, egg white powder, peanut butter, soy sauce, lime juice, honey and ginger in a blender. Puree, on low speed, for 1 to 2 minutes or until smooth.
Dipping sauce will hold in the fridge, tightly covered, for up to 5 days. Sprinkle crushed peanuts over dipping sauce before serving.
Tip: Add lean protein such as cooked shrimp, tofu or shredded chicken to the salad rolls.