Veggies Wraps with Smackdown Sauce By the Raw Food Muscle
INGREDIENTS
2 spring roll wrappers
4 romaine lettuce leaves (crush stems for easier rolling)
4 red cabbage (thinly sliced)
1 carrot (long shavings)
1 cucumber (sliced julienne)
1 avocado (thinly sliced)
4 romaine lettuce leaves (crush stems for easier rolling)
4 red cabbage (thinly sliced)
1 carrot (long shavings)
1 cucumber (sliced julienne)
1 avocado (thinly sliced)
I found these at our local Coop. |
SMACKDOWN SAUCE
1 cup sunflower seeds (soaked 3 hrs)
1/3 cup water
1 tbsp almond milk
1/2 lemon (juiced)
2 tbsp Sriracha hot chili sauce
1 tbsp mellow white miso
3/4 tsp ginger (diced)
Cut vegetables according to ingredients list above.
To soften the spring roll, run under water for 30 seconds to 1 minute until flimsy. Carefully place the wrapper onto the counter top (not wood). First place 2 lettuce leaves on bottom 1/3 of the wrapper then add cabbage, carrot, and cucumber on top of lettuce. In the middle section of the wrapper above the mix of vegetables create a single line of avocado slices leaving the outer edges for folding in when rolling. From the bottom of the wrapper start rolling away from you using your finger tip to tuck and tighten as you roll. Half way through fold in the outer edges continuing to roll to the end. The wrappers will self seal due to its stickiness. Cut in half and set aside.
In a blender add all the ingredients to the smackdown sauce and puree. Serve on the side of the wraps and enjoy.
Julienne Peeler |
Be careful not to tear the spring roll skin as you roll. I couldn't placed the avocado closer to the center here. |
Sorry about the shadow. I'm not a photographer and shooting one handed with a large camera is not easy! |
This smackdown sauce is quite tasty!! |
Happy Friday!!
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