Vegan Spring Rolls with Ginger Curry Dipping Sauce
Vegan spring rolls with a creamy ginger curry dipping sauce made from Pacific Foods® Cashew Carrot Ginger Soup. Perfect for a delicious, healthy meal!
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Cooking tools:
- Blender
- Food processor
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Serving bowl
- Serving platter
- Mason jar
- Airtight container
- Wax paper
- Refrigerator
Ingredients
- 1 cup Pacific Foods® Organic Cashew Carrot Ginger Soup
- 3/4 cup soaked raw cashews (drained)
- 1/2 cup chopped cilantro
- 1 teaspoon bottled or canned lime juice
- 1 tablespoon curry powder
- 1 tablespoon grated fresh ginger root
- 1 Thai chili pepper <strong>or</strong> jalapeño pepper, sliced and deseeded if you prefer less spicy
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 pinch kosher salt
- 16 rice paper wrappers
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 zucchini, julienned
- 1 radish, julienned
- 1 bunch fresh bean sprouts
- 1/2 green cabbage, julienned
- 1/2 green onion (scallion), green portion, chopped
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