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Veggie Spring Rolls

These veggie spring rolls are a great way to pack more veggies into your diet. Add in whatever you like!
Ready In:
10 minutes
Prep:
10 minutes
Servings:
1-2
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Spring Rolls
  • 12" rice paper sheets
  • 1 english cucumber
  • 1 large carrot
  • Marinated tofu
  • cooked rice noodles or rice
  • Avocado
  • Shredded lettuce or cabbage
  • Thai basil or mint
Sauce
  • 2 tbsp powdered peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 1 tbsp sriracha or chili sauce
  • 1 tsp rice vinegar
  • 1 tsp ground ginger

Feel free to add whatever you like into these! I highly recommend using Thai basil it makes them taste so fresh and authentic. You can find Thai basil at an international grocer or its a super easy to grow house plant 🙂

Instructions

  1. Julienne your cucumber and carrot into long strips and cut the strips in half.
  2. Shred your lettuce and prepare any of your other fillings.
  3. Place rice paper under the kitchen faucet and run water over it until all the sides are wet. Then place on a flat surface and fill with your veggies. Leave 2 inches of space around the sides. Once the paper is soft, roll it up like a burrito tucking in the sides and rolling it up.
  4. Mix your sauce ingredients together in a small bowl with a whisk. Dip veggie rolls in sauce and enjoy!

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