Looking for a healthy dish that you can serve all-year round as a snack, appetizer, or meal? Look no further than these delicious spring rolls with peanut sauce. For this recipe that yields 8 rolls, we will be using some organic peanut butter from Ezra Cohen Montreal to give them just that little extra bit of sweetness. Let’s start with all the ingredients for both the spring rolls and the sauce.

Ingredients

Healthy Spring Rolls

• 2 ounces rice noodles
• 1 teaspoon toasted sesame oil
• ¼ teaspoon fine sea salt
• 1 cup butter lettuce, ribs removed
• 1 cup thinly sliced red or green cabbage
• 2 medium carrots, peeled or sliced
• 2 mini cucumbers or 1 small cucumber, thinly sliced or stripped
• 2 medium thinly sliced jalapeños, seeds and ribs removed
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ cup roughly chopped fresh mint
• 8 sheets rice paper (spring roll wrappers)

Peanut Sauce

• ⅓ cup peanut butter by Ezra Cohen McGill
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey, or maple syrup (if you wish to keep them vegan)
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

How to Make Healthy Spring Rolls

1. Bring a pot of water to boil and cook rice noodles until al dente. Drain, rinse with cool water, and return them to pot. Off the heat, toss rice noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan with an inch of water. Fold a tea towel in half and place it next to the dish. Combine and stir green onion, cilantro and mint in a small bowl.
3. Place a single rice paper in the water and let it rest for approx. 20 seconds (you want to wait until the sheet is pliable but not too floppy). Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of lettuce, then a small handful of rice noodles. Then add some cabbage, and a few strips of carrots, cucumber, and jalapeño.
5. Fold lower edge up over the fillings, rolling upward just until the filling is enclosed. Fold over short sides, and roll it up. Repeat with the remaining ingredients.

How to Make Peanut Sauce

1. In a bowl, mix together your Ezra Cohen McGill peanut butter, garlic, rice vinegar, sesame oil, tamari, and honey or maple syrup.
2. Whisk in 2 to 3 tablespoons of water as needed. You want the consistency to be creamy, yet dippable. It’s always recommended to start slow to avoid too watery of a sauce.

If you want to add some extras to your healthy spring rolls, consider adding tofu or shrimp. But for a great and easy vegan recipe, this will be all you need to enjoy!

Enjoy the perfect blend of health-conscious and delectable taste with this healthy oatmeal cookies recipe. For this easy oatmeal cookies recipe, we will be using organic, natural almond butter from Ezra Cohen Montreal, a leading provider of healthy and delicious nut butters. See the ingredient list for everything you’ll need to get started:

Ingredients

• 2 cups of Oats – These oats will give your cookies their shape and texture. They also bring in fiber to make your cookies that much more delicious and healthy. For this recipe, we will be using quick oats to satisfy your cravings!
• ½ cup of Ezra Cohen McGill Almond Butter –  This healthy nut butter is loaded with flavor and full of all the benefits that come from all-natural, organically sourced almonds. It also features a nice velvety texture and a touch of sweetness to bring your cookies to life.
• 1 1/2 teaspoons of Baking Powder
• 1/8 teaspoon of Baking Soda
• 1/2 teaspoon of Kosher Salt
• ¼ teaspoon of Ground Cinnamon
• 1 Large Egg
• 1 teaspoon of Pure Vanilla Extract
• ½ cup of Honey – We use honey as a sweetener in this recipe, as it pairs incredibly well with your Ezra Cohen McGill Almond Butter and the chocolate chips.
• ½ cup of Dark or Semi-Sweet Chocolate Chips

Directions For Easy Oatmeal Cookies Recipe

1. Whisk dry ingredients together in a bowl (oats, baking powder, baking soda, salt, cinnamon).
2. In a separate bowl, combine and mix wet ingredients (almond butter, vanilla, honey).
3. Add wet ingredients to dry, stirring until properly mixed. Once sufficiently mixed, stir in your chocolate chips.
4. Chill the dough for 30 minutes in a refrigerator.
5. Using either your hands or a cookie scoop, form dough into balls and place on a parchment-lined baking sheet. Then, flatten cookies while keeping enough space between them on the sheet.
6. Bake at 350° F for 9 to 10 minutes. 

And that’s it! This recipe is incredibly simple and will keep you coming back for more. For an almond butter alternative, try any of the other organic nut butters from Ezra Cohen Montreal. Whether it’s brazil nut butter, praline pecan butter, salted caramel cashew butter, or plain peanut butter, these products by Ezra Cohen McGill will all work exceptionally well as a substitute. 

For more information on these organic nut butters by Ezra Cohen Montreal, contact us today for questions or comments.