Vegetable Spring Rolls

This is such and easy and fresh appetizer or lunch. With just a few ingredients, it come together very easily!

Yields: 8 spring rolls

Ingredients:

1/2 of large cucumber, julienne

3 carrots, julienne

3 green onions, julienne

1/2 of red bell pepper, julienne

1/4 cup of cilantro, chopped

1 avocado

1 cup of cooked brown rice

4 sheets of rice paper (I bought mine off of Amazon)

Sauce

1 teaspoon rice vinegar

1 tablespoon of soy sauce (or liquid amino)

Juice of 1/2 of a lime

Directions:

Cut cucumber, carrots, green onions, bell pepper and cilantro. Keep separated.

Mix all of the sauce ingredients in a bowl.

Place each group of vegetable in the bow and coat well. Remove and repeat the remaining vegetables, one at a time. This will allow you to place a consistent amount of each vegetable in the middle of the wrap when assembling, but I’ve also put all of the vegetables in the bowl at once – your preference! If you run out of the sauce, just whip up some more!

Take one rice paper at a time and dunk in water for approximately 5 seconds. I used a large baking dish to do this.

Place on a clean cutting board and top with a thin layer of rice on the base of the rice paper, concentrated in the middle of the paper.

Then place the vegetables in a line within the center on top of the rice.

Top with some cilantro and avocado

Roll the paper like a burrito by folding the bottom up and top a couple inches towards the center.

Roll the paper completely and cut in half.

Repeat with the remaining ingredients.

Serve with spicy mayo or side of soy sauce! I think a glass of Savignon Blanc would go perfectly with this dish

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