RECIPE

KIND OF FOOD: Appetizers, Soups & Salads.Pasta, Noodles & Dumplings.Spices, Sauces & Condiments.Vegetables & Fruits

Veggie Spring Rolls

These healthy, low-fat vibrant Veggie Spring Rolls are fun to make and even better to eat! You can stick to the recipe exactly or experiment with other combinations of fruits, herbs and vegetables you love

INGREDIENTS

10-12 Brown rice wrappers

1/4 Small red cabbage, thinly sliced

1 Large carrot, cut into matchsticks

3 Radishes, thinly sliced

1/4 cup Cilantro

1/2 Cucumber, cut into matchsticks

1 Medium-sized avocado, thinly sliced

For the Dipping Sauce -

1/4 cup Tahini

2 tbsp Lime Juice

2 tbsp Water

1 tbsp Maple Syrup

2 tsp Coconut aminos

COOK TIME

Gluten-Free

INGREDIENTS

10-12 Brown rice wrappers

1/4 Small red cabbage, thinly sliced

1 Large carrot, cut into matchsticks

3 Radishes, thinly sliced

1/4 cup Cilantro

1/2 Cucumber, cut into matchsticks

1 Medium-sized avocado, thinly sliced

For the Dipping Sauce -

1/4 cup Tahini

2 tbsp Lime Juice

2 tbsp Water

1 tbsp Maple Syrup

2 tsp Coconut aminos

COOK TIME

Gluten-Free

RECIPE PREPARATION

A meatless recipe that I have enjoyed at home lately and thought you might like it too.

To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface, put a sixth of the filling onto the wrapper and roll up like a fat sausage. Wet the edges of the wrapper, press to seal. Repeat with other wrappers and the rest of the mixture

To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.