RAW SPRING ROLLS

Preparation time: 20-40 min

Difficulty: medium

Ingredients:

  • 1 pack of rice papers

  • 200 g carrots

  • 200 g fresh beetroot

  • 100 g kohlrabi

  • 3 white cabbage leaves

  • 3 red cabbage leaves

  • 1 green bell pepper

  • 1 red pepper

  • 2 avocados

  • 2 cups fresh sprouts

  • 5 tbs peanut butter

  • 1 tsp shoyu soy sauce

  • 1 tsp ground smoked paprika


First, prepare the vegetables. Finely grate the carrots, beets, and kohlrabi then cut the cabbage and the pepper into thin strips (you can also use a mandoline slicer), and cut the avocadoes into 1 cm thick slices.

Soak the rice paper under running water and place it on a damp, clean kitchen cloth. Place a little bit of each vegetable on one half of the paper so the paper softens a bit. Make sure you leave 2 cm of space on both sides. First, close from both sides, and then roll like a crepe from the stuffed part to the empty part. Do this with all of the rice paper.

Prepare a dipping sauce. Mix the peanut butter, shoyu, red paprika, and 10 spoons of water in a blender. The sauce should have a creamy texture.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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