Spring Into Spring Rolls

Prep

30 min

Vote

4/2/14

So a few weeks ago I posted a little video of a raw veggie wrap-up I made myself for lunch. I received a lot of questions about what it was, and where to purchase the rice wraps. I also had a few comments about other ingredients that could be used in the rice wraps. I decided that I would do another quick and easy raw lunch post to show how versatile these rice paper wrappers can be. I also wanted to point out that you can purchase rice wrappers at most large grocery stores, or in specialty Asian food stores. The ones I am using can be purchased here. Enjoy (Via) Anna Lea.

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Ingredients

  • 1/2 tbsp cold pressed coconut oil
  • 1/2 tbsp organic tahini paste
  • 1 tsp Dijon mustard
  • 3 broccoli florets
  • 1/2 cup spinach
  • 1/2 cup chopped mushrooms
  • 1 carrot, peeled and chopped
  • 1-2 fresh basil leaves
  • sea salt and freshly ground pepper
  • 4-5 rice paper wrappers
  • 1/2 cup roughly chopped red cabbage
  • 4-5 butter lettuce leaves
  • 1-2 tbsp zesty lemon hummus

Directions

  1. Combine oil, tahini, Dijon mustard, broccoli, spinach, mushrooms, carrot and basil in a food processer until chopped evenly. Set aside.

  2. Immerse rice paper in water and lay on a flat non stick surface. (Make sure to soak one wrapper at a time or they will stick together.)

  3. To assemble, layer butter lettuce, a spoonful of the vegetable mixture, red cabbage, then hummus. Finish with sea salt and pepper to taste. Wrap up the rolls by folding one side over then gently roll it until sealed, fold the ends under to ensure nothing falls out.

 

 

 

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