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 handful of lettuce, and a sprinkle of the micro-greens, scallions, cilantro and Thai basil.
To fold, turn in the side edges first. Then carefully fold the bottom lip over the vegetable filling. Using your hands to tuck in the toppings and continue to roll the paper all the way towards the top.
Place the completed spring roll onto a plate. Continue the process until you have 8 spring rolls, two for each person. Place the plate of spring rolls into the fridge and let rest for 10 minutes.
Serve with Tamari sauce or Coconut Aminos for dipping.
Store leftovers in an airtight container in the fridge for 2-3 days.