Featured Recipe: Fresh Spring Rolls With Dill Sauce (Dairy Free, Vegan)
Summery fresh rolls, packed with antioxidants and fiber, that just burst with flavor once dipped into the fresh dill sauce – gluten free, vegan and organic!
Course Appetizer / Side, Snack
Cuisine Asian, Fusion
Prep Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 12Spring Rolls
Ingredients
Spring Rolls
12Rice Paper Sheets
1Medium Organic Carrot(Julienne)
0.33Organic Cucumber(Julienne)
1Organic Avocado(Sliced)
1Organic Mango(Sliced)
3StalksOrganic Green Onion(Sliced Thinly on the Bias)
1Organic Red Bell Pepper(Julienne)
0.75Block“Soyganic” Smoked Tofu(Cut Into Strips)
Dill Sauce
2tbspAlmond Milk(Unsweetened)
2tbspNutritional Yeast
2tbspOrganic Raw Cashews
2tbsp“Filsinger’s” Apple Cider Vinegar
2tbsp"Sarafino" Extra Virgin Olive Oil
2tbspOrganic Onion(Diced)
2ClovesOrganic Garlic
0.25CupFresh Organic Dill(Minced)
Sea Salt(To Taste)
Instructions
In a blender, combine all of the sauce ingredients until smooth and refrigerate.
Prep all of your roll ingredients and set on a platter.
To begin assembly, place about an inch of warm water in a deep dish and soak your first rice paper sheet until pliable.
As you take rice paper one out of the water, place another one in, so that it’s ready by the time you finish the first spring roll.
Place the soaked rice paper on a cutting board and place a bit of each ingredient in the center.
Fold one edge over, following by the sides and roll the rest of the way, much like a burrito, tucking the filling in to ensure a tight fit.
Repeat this process until all ingredients are gone, making about 12-13 spring rolls.
Best served fresh with slightly chilled dipping sauce.
Notes
Spring Rolls - Each Serving Contains:
77 calories; 2 g protein; 2 g total fat (0 g trans fat); 13 g total carbohydrates (3 g of sugar);
97 mg sodiumSauce - Each Serving Contains:
34 calories; 1 g protein; 3 g total fat (0 g trans fat); 1 g total carbohydrates (0 g of sugar); 2 mg sodium