Fresh Veggie Spring Rolls
This knockout recipe is not only incredibly tasty- it has amazing, disease fighting phytonutrients that is sure to keep your immune system healthy!
Servings: 2
Category: Delicious Main Dishes
Author: Iraina Rosenthal-Tawil
Cuisine: vegan, gluten-free, dairy free
Ingredients:
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8 rice paper wraps
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1/2 cucumber, julienned
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1/3 cup spinach, chopped
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1/2 carrot julienned
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1 avocado, sliced thinly
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1 cup alfalfa sprouts
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1/4 cup cilantro
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2 ounces vermicelli or rice noodles
Peanut Dressing (4 servings)
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1/2 cup peanuts or 1/4 cup peanut butter
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2 teaspoons minced ginger
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2 cloves garlic minced
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1 tablespoon coconut liquid aminos
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Warm water to thin
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Dash of chili powder (optional)
Directions
1. Begin by preparing noodles. Cook noodles according to directions on package. Drain and set noodles aside.
2. Prep veggies. Set aside.
3. To assemble spring rolls, pour hot water into a shallow dish and immerse rice paper to soften for 10-15 seconds. Transfer rice paper to a cutting board or plate and gently spread out edges into a circle. Place a second damp rice paper on top of the first (each wrap contains two rice papers for sturdiness).
4. Add a small handful of noodles to the bottom third of the rice paper. Layer veggies on top of noodles. Gently fold wrap over, tuck in the edges, and continue rolling. Set aside.
5. Prepare the peanut sauce. Add all ingredients to a food processor or an immersion blender. Add warm water to thin. Whole peanuts require more water to thin.
6. Serve wraps with peanut sauce (or sauce of your choice). Enjoy!
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