Thai Spring Rolls with Sweet & Spicy Grape Dipping Sauce
By posting this recipe, I am entering my recipe into the Taste the Mighty Concord Welch’s Recipe Contest, a sponsored recipe contest in which I am eligible to win prizes. I was not compensated for my time.
The inspiration for this recipe was an attempt to satisfy my love for sweet + savory + spicy flavor combinations. Welch's 100% Concord Grape Juice is the perfect sweetness to compliment a savory application in my Sweet & Spicy Grape Dipping Sauce. I used the flavors found in traditional Asian plum sauce as a template. Instead of using fresh plums, grape juice is the substitute for a bold, sweet, tang. Did you know you'll get an added boost of health benefits from using Welch's 100% Concord Grape Juice?
100% grape juice made with Concord grapes provides many of the same polyphenols (or plant nutrients) and heart-health benefits as red wine.
You'll simmer grape juice with fresh ginger, apple cider vinegar, soy sauce, maple syrup, garlic and crushed red pepper in a saucepan until the mixture cooks down and the flavor intensifies. A little corn starch is stirred in at the end to help the mixture thicken, and resulting in flavorful Asian-style dipping sauce.
But you'll need something to dip into this sauce...right!? Right. Roll up these Thai-style veggie spring rolls to pair up with the dipping sauce. The sauce + rolls make a beautiful, light appetizer to impress your family and friends. Think: a dish to serve at an upcoming wedding shower or baby shower!
While the sauce is simmering on the stove, prep all your veggies. Thinly slice cucumber, carrot and avocado and set up your our mis-en-place (French for everything in it's place). Once your little veggie station is set-up, rolling the spring rolls will be much easier. The spring rolls skins can be a little trickier to work with the first time you use them, but it just takes a few practice attempts to get a nice looking roll.
Here's a look at how I set up my cutting board with all the prepped veggies. I can easily reach for all the ingredients, making the rolling process quicker and easier.
Finish all the rolls and dip away! The rolls are light, fresh, crunchy and loaded with goodness of their own: nutrient-rich veggies and heart healthy avocado.
Thai Spring Rolls with Sweet & Spicy Grape Dipping Sauce
Appetizer
Preparation time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 5 (2 rolls + sauce)
For the dipping sauce:
1 cup Welch's 100% Concord Grape Juice
1 Tablespoon fresh ginger, peeled + minced
1 clove garlic, minced
1 Tablespoon tamari soy sauce ( gluten-free if needed)
3 Tablespoons maple syrup
2 Tablespoons apple cider vinegar
¼ teaspoon crushed red pepper
¾ teaspoon corn starch mixed with 1 teaspoon water
Instructions:
Heat a small sauce pan over medium heat.
Combine all ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes. Whisk in corn starch mixture and let simmer for 5 more minutes.
Remove from heat, transfer to a glass container or bowl and let cool.
For the spring rolls:
10 spring roll skins (found in the Asian section of your grocery store)
1 medium English cucumber, cut into matchsticks
15 baby carrots, cut into matchsticks
1 avocado, sliced thinly
10 small basil leaves
Instructions:
To assemble the spring rolls, prep all the veggies first.
Fill a large shallow bowl or a plate (with a lip) with warm water.
Set the spring roll skin into the warm water and submerge with your finger tips to let soften. This will happen very quickly (about 25 seconds). Remove the skin just before it’s soft, and carefully hold let the water drip off.
This is where you’ll have to work quickly. Place on the cutting board and fill with veggies, avocado and basil at one edge.
Fold the skin over the veggies and tuck the edge. Tuck in the sides and continue to roll.
Set aside and repeat 9 more times.
Serve immediately with the grape dipping sauce.
Nutrition Information per serving: 220 calories, 6g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 200mg sodium, 37g carbohydrate, 4g fiber, 18g total sugar, 7g added sugar (~2 teaspoons), 4g protein
