Fresh Spring Rolls

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13-15 Spring Rolls

◗Ingredients:

○Spring Rolls

2-3 cups of spring greens

1/3 head of red cabbage

2/3 large cucumber (or 2 small cucumbers)

1-2 carrots

13-15 rice paper wraps

(You can decide to add other veggies you enjoy or even add some tofu for protein)

○Dip

Peanut Butter/ Almond Butter

Coconut Aminos

Garlic Powder

Onion Powder

Salt

Water

◗Procedures:

1) Slice your cabbage into thin strips longways

2) Cut your cucumber into thin long strips, I like to cut thin strips in one direction and then rotate it and cut thin strips in the other direction.

3) Cut your carrot into thin strips like you did with the cucumber, or I have a peeler with special teeth that create thin strips as you peel the carrots (you can also decide to grade your carrot, but then the pieces are shorter)

4) When all your veggies are ready add warm water into a deep plate that will fit the rice paper wraps.

5) Add a rice paper wrap into the deep plate for 5-7 seconds, remove onto a towel, lightly dry the rice paper wrap and move it onto a plate

6) In the center of the rice paper wrap, first add the spring greens, then the cabbage, cucumber, and carrots.

7) Fold the rice paper wrap into the center form both shorter sides and then roll the rice paper wrap from one side to the other, tightening it a bit as you roll (watch video for help).

8) Repeat this with all your rice paper wraps or until you run out of filling

9) Then prepare the dip, there are no specific measurements I use, I add to a bowl about ¼ cup of lukewarm water, then about 1-2 tbsp of peanut butter, then about 1 tbsp of coconut aminos, 1 tsp of garlic powder and 1 tsp onion powder. I mix it all together and depending on the taste and consistency I add a bit more of what is necessary

10) Then, either serve the spring rolls as they are, or I like to cut them in half so all the beautiful colors show through.