(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 lime or 1 1/2 tablespoon bottled juice
1 tablespoon freshly grated ginger
Chop all of the vegetables, and toss in a mixing bowl. Boil water in a pan at least the width of the spring roll skins. Submerge each skin in the boiling water for a count of 5, then roll each one as you go. (They want to stick together like glue.) Gently take the skin out of the water. Run the skin uner cold water for a few seconds, so handling is easier. Wet a plate, and spread out the spring roll skin pn it. Place the filling on the spring roll skin, making a line on the edge closest to you. Roll it up, folding in the left and right corners (like burrito). Continue with the rest. This is a great way to use any fresh produce 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 sugar 2 tablespoons Soy Sauce or Tamari 1 tablespoon chopped fresh cilantro 2 minced garlic cloves Warm until sugar dissolves, whisk and chill You can add hot sauce or pepper flakes if desired.