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Fresh Rolls - Thai Restaurant Style
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Serves: 1 dozen
Additional information: Variation:
Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.Enjoy!!!
Ingredients
- (All produce should be organic and washed.)
- 1 package spring roll skin (found in Asian grocery and contains only rice)
- 1 bunch fresh cilantro (with stems )
- 1 cup finely chopped carrots
- 1 cup chopped cucumber
- 1/2 cup chopped green onion (red onion is an okay substitute)
- 1 handful bibb lettuce (about 1 cup)
- 1 cup chopped celery
- 1 fresh avocado, skinned, pitted, and chopped
- juice of 1/2 line or 1 1/2 tablespoon bottled juice
- 1 tablespoon freshly grated ginger
Directions
Chop all of the vegetables, and toss ina mixing bowl. Boil water in a pan atleast the width of the spring rollskins. Submerge each skin in the boilingwater for a count of 5, then roll eachone as you go. (They want to sticktogether like glue.)
Gently take the skin out of the water.Run the skin under cold water for a fewseconds, so handling is easier. Wet aplate, and spread out the spring rollskin. Place the filling on the s/r skin,making a line on the edge closest toyou. Roll it up, folding in the left andright corners (like burrito). Continuewith the rest.
This is a great way to use any freshproduce you may have in the fridge.
This recipe is:Vegan, Gluten Free, Wheat Free, Dairy Free, Casein Free, Vegetarian, Organic.
Here are some dipping sauce ideas: Peanut butter with a dash of soy sauce
OR
1/2 cup fresh lime juice
1/4 cup sweetener
2 tablespoons Soy Sauce or Tamari
1 tablespoon chopped fresh cilantro
2 minced garlic cloves
Warm until vegan sugar dissolves, whisk and chill. You can add hot sauce or pepper flakesif desired
Enjoy!
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