Raw vegan spring rolls with peanut butter dip

      Light and filling at the same time, these spring rolls are packed with nutrients. 

     For the spring rolls:

     - rice paper

     - 1 carrot
     - 1/2 daikon radish
     - 1 English cucumber
     - 1 bell pepper or a few smaller ones
     - 1 avocado
     - baby spinach

      For the sauce:

     - 1/2 cup peanut butter

     - 2 Tablespoons maple syrup
     - 3-4 Tablespoons Tamari 
     - 1-2 garlic cloves, mashed
     - water

       Slice the carrots, daikon, cucumber and pepper very thinly. Cut the avocado in half, remove the pit and discard, then slice the avocado. 
       Follow the instructions on the package of the rice paper regarding the length of time you should keep it in water. When ready, place your veggies in the middle of the rice paper sheet then carefully fold the edges. Cut the roll in half and place on a serving platter.
       In a bowl, add the peanut butter and the Tamari, stir well, add the maple syrup and the mashed garlic and stir again. Add one Tablespoon of water at a time to reach the desired consistency. Taste the sauce and if you'd like it sweeter, add more maple syrup, if you'd like it saltier - add more Tamari. Enjoy!

Share this:

, , , , , , , , , , , , , , , , ,