Rainbow Veggie Rice Paper Rolls with Carrot Ginger Dressing
Im praying if I keep making light, fresh, and colorful things then Spring weather will decide to come and stay for us.
Thankfully, I could eat these veggie spring rolls every single day! They are so light and refreshing , yet so satisfying ( to eat and to master.)
Below is just merely suggestions, fill them with whatever you like!
And this dressing.... drinkable. One of my all time favorites.
Make these for your next girls night and watch them get devoured.
Large rolling surface
Food processor ( or large bowl and whisk )
5 rice paper sheets ( extra if first time rolling )
5 large pieces romaine leaves, stems trimmed off ( you want to use the part thats easy to roll )
1 large carrot or 2 small , peeled and sliced into matchsticks
1 large cucumber, sliced into matchsticks
1 roasted beet , sliced into matchstick ( can sub a bell pepper )
3/4 cup shredded red cabbage
Optional: green onions
Optional: sesame seeds
3/4 cup carrot, peeled and rough chopped ( 2 small carrots )
1/3 cup avocado oil or avocado oil
¼ cup rice vinegar
3 tbsp sweet onion, finely diced
2 tbsp unsweetened apple sauce
1 tbsp toasted sesame oil
2 inch knob ginger, peeled & rough chopped
3 tsp chickpea or white miso
1 tbsp raw honey
1/2 tsp sea salt to start
Prep your vegetables first and have them within reaching distance of your rolling surface.
Prepare your dressing. Add all your dressing ingredients to a food processor except your salt. I prefer this dressing grainy ( like in a Japanese restaurant) but if you want it totally smooth use a blender. Process for a 60 seconds. Add in your salt and pulse a few more times. Taste and adjust flavors.