8 brown rice spring roll papers
1 beet skin removed and finely grated
1 avocado sliced
1 cup carrots, thinly sliced
1 cup red cabbage, thinly sliced
1 bunch of romaine, arrugula, any greens
1/2 bunch scallions chopped
1 large bunch mint leaves
1 large bunch cilantro
1 bunch basil
Almond Butter Sauce
1/2 cup almond butter
2 tbsp tamari
2 tbsp grade b maple syrup
1 lime juiced
1/2 tsp chili garlic sauce
1/2 tsp grated ginger
1 tsp hoisin optional
Blend ingredients for almond butter sauce and thin with water. Lay out veggies in an assembly line. Fill a skillet with warm water, as warm as you can stand it to the touch.
Dip your rice paper in the warm water to soften it, no longer than a few seconds. Transfer the rice paper to a clean damp cutting board and smooth it out into a circle. Layer the veggies, and line up the herbs, fold bottom over like a burrito and roll, then seal. You can place a damp towel over the top of the rolls to keep from drying out. Leftovers will last 2-3 days, though they taste best on day 1.
Once you have made these, you will see that you can use many different combinations of veggies to create a delicious, healthy roll. They are not difficult to make once you’ve tried it, and my guests always feel spoiled when I bring these out to entertain.