Ginger Veggie Spring Rolls with Lemon Tahini - The Acne Nutritionist Maria Marlowe
Anything wrapped in rice paper tastes better in my book, and these ginger veggie spring rolls are no exception. While you can keep the veggies raw, I personally
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mariamarlowe.com.
Ingredients
- 3 Tbsp. fresh ginger (sliced into sticks)
- 2 cloves garlic (chopped)
- 4 carrot (peeled and julienned)
- 2-3 broccoli stems (spiralized or julienned)
- ½ head purple cabbage (sliced thin)
- coconut oil (unrefined) (avocado oil, or olive oil)
- 10-12 rice paper sheets ((spring roll wraps))
- 1 large avocado(s) (pit removed, sliced thin)
- ¼ cup tahini
- 4 Tbsp. water
- 2 Tbsp. fresh lemon juice
- unrefined salt (real, pink, or Celtic salt) (to taste)
More Like This
Fresh Vegetable Spring Rolls with Ginger Peanut Sauce - The Ginger People US
gingerpeople.com
Tofu Spring Rolls With Fresh Veggies - Healthy Alyona
healthyalyona.com
Veggie Spring Rolls - Christine Avanti
christineavanti.com
Veggie Spring Rolls - Whole & Unleashed
wholeandunleashed.com
Easy Vegan Spring Rolls - Brand New Vegan
brandnewvegan.com
Raw Spring Rolls that Taste Good - Eat Drink Better
eatdrinkbetter.com
Fresh Veggie Spring Rolls Recipe | A Taste of Koko
atasteofkoko.com
Baked Veggie Spring Rolls - Brand New Vegan
brandnewvegan.com