Fresh Spring Rolls



Vegan I Gluten Free


Serves: 8 rolls

Time: 45 minutes + 10 minutes resting time


8 rice paper wrappers

2 avocados, pitted and sliced

3 medium carrots, grated

1 cucumber, julienned

Leafy green of choice, sliced

1 cup micro-greens

2 scallions, sliced thin

Several sprigs cilantro, chopped

Several sprigs Thai Basil


Prepare all the vegetables and set aside in bowls.


Fill a large bowl or dish with warm water. Follow instructions on the rice paper package to prepare. I like to place the rice paper in the water, and using my fingers gently rub it and swish it in the water for about 25-30 seconds, making it pliable and soft. Remove from the water and place on a cutting board, spreading the edges.


Add your vegetable toppings to the bottom of the paper, the side nearest you, about 3 inches up from the edge. Use your judgement to fill. I like to use 1/4 an avocado in each. A layer of carrot, 2-4 cucumber spears, small handf