spring rolls

spring rolls

6 rice-paper wrappers
2 large organic carrots, julienned
1 organic red bell pepper, julienned
7 spears of asparagus, tough ends removed, julienned
1 avocado, sliced
12 large organic basil leaves

spring rolls

spring rolls

method

    To make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until
pliable. Transfer to a work surface. Place 2 basil leaves, one-sixth of the carrots, asparagus, bell pepper, and a wedge of avocado on the wrapper near the edge closest to you. Fold the edge of the wrapper up and around the veggies, folding the sides in and rolling tightly to enclose the filling. Continue folding the wrapper around the veggies to make a roll. Repeat with remaining ingredients to make 5 more rolls.

 

carrot-ginger dipping sauce

3 organic carrots, coarsely chopped
2 teaspoons ground ginger
1/4 cup rice-wine vinegar
2 tablespoons coconut amino acids
1/4 teaspoon toasted sesame oil
1/4 cup grapeseed oil
1/4 cup water
Celtic sea salt and ground pepper

method

   Using a food processor, purée carrots, ginger, rice-wine vinegar, coconut amino acids, and sesame oil until smooth. While the machine is running, add grapeseed oil and water slowly through the feed tube. Serve with spring rolls.

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