Microgreens Spring Rolls with Protein & Peanut Butter Sauce

Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Broccoli, Micro Mix, Your Choice
Servings 8 servings


  • 1/2 lb. of grilled pork sliced into strips, 8 large cooked shrimp cut in half, or 1/2 lb. of grilled beef sliced into strips
  • 8 sheets rice paper rounds
  • 8 oz microgreens (try using the basic salad

    mix or spicy salad mix, kohlrabi, broccoli,

    arugula, or cilantro)

  • 1 jicama cut into matchsticks
  • 4 carrots thinly sliced
  • 1 cup sliced red cabbage

Peanut Butter Dipping Sauce:

  • 1/4 cup peanut butter
  • 1/2 tsp ground ginger
  • 1/2 tsp Worcestershire sauce
  • 4 tbsp honey
  • 1/2 cup water
  • 2 cloves of minced garlic
  • 1 juice of 1 lime
  • 3 soy sauce
  • 1 Thai Chili Sauce


Spring Rolls

  • One at a time, place rice paper in a bowl of warm water. Remove when rice paper is soft and place onto a cutting board. Start to assemble your wrap with 2 slices of shrimp or a few pieces of pork or beef. Then layer in microgreens, jicama, carrot, and cabbage. Wrap up the spring roll on one side, and then fold up the two sides and finish rolling up until closed. Repeat steps with each rice paper round.

Dipping Sauce

  • Add the following ingredients into a small sauce pan, peanut butter, ground ginger, worcestershire sauce, honey, water, garlic, lime juice, soy sauce, and thai chili sauce. Whisk over medium heat until the sauce bubbles. Take sauce off the heat to cool. Dip your spring roll into the sauce and enjoy!