Search This Blog

Wednesday, May 14, 2014

Fresh Spring Rolls and Homemade Dip (GF Raw Vegan)

Spring Rolls:
4 Rice Paper Wrappers
3 medium-size Carrots
1/3 Persian Cucumber
1 Champagne Mango
1 cup Alfalfa Sprouts
Few sprigs Cilantro

Dipping Sauce:
3 tbs (or more) Filtered Water
2 tbs Natural Peanut Butter
1 tsp Coconut Aminos
1/2 tsp Sriracha

In a small bowl, mix the ingredients for your dip with a whisk. Let infuse while you prepare the rolls.
Wash and peel your veggies if necessary. Julienne the carrots and cucumber into small strips about two inches long.
Cut your mango into thirds by making two cuts along either side of seed down from the top of the fruit. Slice into strips while still in the peel and trace around the edge of the peel with the tip of your paring knife.

Soak your rice paper wrappers as you make each roll. I filled a large pan with warm water and submerged each for 30-40 seconds.
In the middle of your wrapper, add a handful of sprouts and a pinch of cilantro leaves or the whole sprig. Lay 4 strips of cucumber, carrot and mango.

To wrap, fold the top and bottom over the filling. Then gently pull one side over and tightly tuck against the filling before rolling once. Finish wrapping your roll and repeat.
Using the leftover veggies for a platter. Everything tastes delicious with the sauce! Don't be afraid to double dip ;)

Create, share, love at first bite!
Instagram | Youtube