Gluten Free Vegan Living

Have you ever made Spring Rolls?  They are interesting little gems to make on a hot summer day!  And a great way to eat more raw vegetables.

This feature recipe for Spring Rolls is from Dr. Josh Axe.

Thai Spring Rolls

Ingredients
16 pieces of rice paper
2 cups cucumber
2 cups shredded lettuce
2 cups shredded carrots
2 red bell peppers, seeded and sliced very thin
1 cup mung bean sprouts
1 cup chopped fresh mint
1 cup chopped fresh basil
1 cup chopped fresh cilantro
1 small onion chopped
2 Tbsp. balsamic vinegar
salt to taste
warm water

Directions
Chop all vegetables and fresh herbs until uniform in size (1/4″ or smaller pieces)
Mix in bowl with remaining spices and balsamic vinegar
Place warm water in a bowl. Soak rice paper in the water until soft
Lay rice paper on a flat surface
Place approximately 1/4 cup of the mixture on one end of the rice paper
Begin Rolling, being careful to fold in sides as you progress.
Cut in half and serve cold.

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Spring Rolls are fun to make because you can add just about any veggie to them.  If you don’t have the ingredients listed, look to see which raw veggies you do have on hand.  Just shred them together and you have a good start to a great Spring Roll.  If you eat fish, baby shrimp make a good addition.

When I have made them, I often add a bit of Vegenaise to the mixed veggies to make the mixture hold together.  I would think that humus work work well as an adhesive and give the Spring Rolls a very unique taste.

What is your favorite Spring Roll recipe?  Would you like to share it with us?