I just got back from 5 days in Siem Reap, Cambodia. I was so inspired by the food we ate, the restaurants we went to, and the rural communities we visited. They use a lot of fresh fruit, vegetables and herbs in their cooking. Spring rolls are a popular appetizer on most menus and I couldn’t get enough.
While this recipe is not a traditional Cambodian recipe it is inspired by the fresh spring rolls. I used bok choy rather than a rice paper wrapper, but you could certainly use rice paper or collard greens instead of the bok choy. They are perfect for summer.
Besides being delicious and adding flavor to your dish, fresh herbs have a surprising amount of health benefits. Imagine taking your leafy greens, like spinach and shrinking them down, yet still having similar nutrients. Thats what herbs are. Little nutrient packed flavor bombs. Wrap that all up with a variety of vegetables in bok choy and you’ve got a delicious, healthy appetizer!
Check out the video I did on Facebook making these along with a refreshing cucumber ginger spritzer! Don’t forget to tag me on Instagram @amandabarnesrdn or post on my Facebook page! I love to see what you make!
The Recipe: makes 15-20 wraps
1 carrot, thinly sliced
1 bell pepper (any color is fine), thinly sliced
1/2 cucumber, thinly sliced
a handful of mint, basil, cilantro
3 bunches of bok choy
For the Dip:
1 cup raw cashews
1 cup water
1 tbsp ginger, minced
1 tbsp soy sauce or tamari
1 clove garlic (optional), minced
Enjoy! ~ Amanda