(All produce should be organic and washed.)
1 package spring roll skin (found in Asian grocery and contains only rice)
1 bunch fresh cilantro (with stems )
1 cup finely chopped carrots
1 cup chopped cucumber
1/2 cup chopped green onion (red onion is an okay substitute)
1 handful bibb lettuce (about 1 cup)
1 cup chopped celery
1 fresh avocado, skinned, pitted, and chopped
juice of 1/2 line or 1 1/2 tablespoon bottled juice
1 tablespoon freshly grated ginger
Chop all of the vegetables, and toss in a mixing bowl. Boil water in a pan at least the width of the spring roll skins. Submerge each skin in the boiling water for a count of 5, then roll each one as you go. (They want to stick together like glue.)
Gently take the skin out of the water. Run the skin under cold water for a few seconds, so handling is easier. Wet a plate, and spread out the spring roll skin. Place the filling on the s/r skin, making a line on the edge closest to you. Roll it up, folding in the left and right corners (like burrito). Continue with the rest.
This is a great way to use any fresh produce you may have in the fridge.
This recipe is: Vegan, Gluten Free, Wheat Free, Dairy Free, Casein Free, Vegetarian, Organic.
Here are some dipping sauce ideas: Peanut butter with a dash of soy sauceOR1/2 cup fresh lime juice1/4 cup sweetener2 tablespoons Soy Sauce or Tamari1 tablespoon chopped fresh cilantro2 minced garlic cloves
Warm until vegan sugar dissolves, whisk and chill. You can add hot sauce or pepper flakes if desired