Spring Rolls
Roll Ingredients:
- Rice paper sheets
- 3 large carrots, sliced into thin sticks
- 2 Red bell peppers, sliced into thin sticks
- 2 large beets, sliced into thin sticks
- 1 cucumber, sliced into thin sticks
- 1-2 avocados, sliced
- Fresh cilantro
- Fresh basil
- Micro greens or sprouts, optional
Sauce Ingredients:
- 2 garlic cloves
- 1 inch of fresh ginger root
- 1/3 cup peanut butter (or sub. for almond butter, cashew butter, or tahini)
- 1/3 cup water
- 2T tamari (gluten free soy sauce)
- 2T pure maple
- 2T lime juice
Directions:
- Put all of your sauce ingredients into a high-speed blender and blend on high until smooth. Pour into a jar or bowl and set aside.
- Chop all of your vegetables for the spring rolls and set out on a big plate or cutting board, so they are ready to assemble.
- Boil a pot of water and then pour the hot water into a bowl that you can dip the rice paper into.
- Once you are ready to assemble the spring rolls – dip one sheet of rice paper into the hot water until it is soft, but not mushy. Then set the rice paper onto a plate, add your ingredients, roll up like a burrito, and dip in your sauce to enjoy!
Note: I prefer to make one at a time and make them as I eat. They do not store well overnight, but you could make a big batch and store them for a few hours in the refrigerator.
