Spring Rolls

Ingredients

Rolls

• 2 carrots
• ¼ cabbage head
• 2 cups of mung bean sprouts
• 1 ripe avocado cut in small cubes
• 15 fresh mint leaves
• 2 table spoons of rice vinegar
• ½ teaspoon of black pepper
• 1-2 tablespoons of Tamari (according to taste)
• 15 round sheets of rice paper

Dipping sauce

• 1 bunch of parsley
• 2 lemons
• 1 cup of pine nuts
• 3 table spoons of flax seed oil
• ½ cup of warm water
• 1-½ teaspoons of salt or according to taste

Directions

Rolls

1. Shred cabbage and carrots then mix together.
2. Steam this mixture for 5 minutes.
3. Add bean sprouts, avocado cubes, and finely chopped mint leaves, vinegar, tamari, and black pepper. Mix together.
4. Submerge each rice sheet in warm water for about 30 seconds. Take out and place on flat surface.
5. Put 2 tablespoons of mixture in the middle of the sheet and make a square. Fold narrow sides first and then horizontal sides. Press tightly as you roll it to make a firm roll.

Sauce

1. Place parsley in the blender.
2. Then squeeze juice of 2 lemons; add pine nuts, oil, water and salt.
3. Blend all ingredients together for a few minutes.

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