Springrolls with Peanut Dip

Since I’m ‘back on track’ with healthy habita again I try to add veggies as much as I can! Veggies have only a little amount of calories, are high in fibers and lots of vitamins and minerals. Sometimes I make the veggies even the star of the dish, for example in these springrolls!


  • Cucumber
  • Carrot
  • Chinese cabbage
  • Sprouts
  • Chicken breast
  • Rice sheets
  • Handfull of fresh Koriander

These are the ingredrients I used in these springrolls, but you can vary endlessly with other vegetables!

For the dip;

  • 2 tbsp peanutbutter
  • 1 tsp sambal
  • 1 tsp of ginger
  • 1 tsp of garlicpaste
  • 50 ml of water
  • 1 tbsp of tamari
  • 1 tsp of maplesirup
  • 1 tsp of applecider vinegar

Prepare the rice sheets according to thr descriptions on the package. Boil the chicken breast in water or a stock until it’s cooked well.

Cut the vegetables in small strips, as well as the boiled chicken . Place the vegetables, sprouts and chicken onto the rice sheets and fold/roll into a springroll.

For the dip; add all the ingredrients to a glass jar and mix well.

Serve the springrolls with the peanutbutter dip.



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