Fresh Spring Rolls (Vegan, Gluten-Free and Raw)

These spring rolls are the bee’s knees. They make a great lunch or snack. Plus they are super fun to prepare. Go ahead, fill them with your wildest desires.

IMG_1782Fresh Spring Rolls

  • 12 large rice papers
  • 1/2 mango (sliced)
  • 12 asparagus spears
  • 1 ripe avocado (sliced)
  • 1 red bell pepper (sliced)
  • 1/2 medium cucumber (matchsticks)
  • 1 cup cooked Basmati rice
  • 1/2 medium Chinese eggplant (marinated in soy sauce, sesame oil, lime, chili flakes and sliced into matchsticks)

Marinate eggplant in a small bowl for 30 minutes. Meanwhile cook rice and prepare other fillings. Fill a large bowl with piping hot water from the tap. Take a paper and dip it in the water for approximately 20 seconds. Lay sheet down on a flat clean surface and start lining up some fillings near the bottom of the paper (leave some room to fold over). Fold over the right and left sides, then roll tightly from the bottom up.

Yields a dozen springs rolls. Serve with desired dipping sauce.


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