Spring RollsGluten-free, Dairy-free, Organic - Cuisine l’Angélique

Name: Spring RollsGluten-free, Dairy-free, Organic - Cuisine l’Angélique
Ingredients: 90 ml (6 tbsp) smooth peanut butter *; 120 g to 160 g (1/2 to 2/3 cup) water; 15 ml (1 tbsp) toasted sesame oil; 15 ml (1 tbsp) maple syrup; 15 ml (1 tbsp) fresh ginger, grated; 10 ml to 15 ml (2 to 3 tsp) Bragg sauce; 1 garlic clove and 1 inch fresh ginger, peeled and expressed in a juicer ** (or more, to taste); Sriracha sauce, to taste (optional); 12 rice sheets; Lettuce and / or spinach leaves; Rice vermicelli, cooked (to taste); 1 avocado, cut into strips; Protein, your choice: cooked and peeled shrimp, smoked salmon, veggie pâté or other cooked meat, to taste; Vegetables, to taste, cut into thin julienne strips: carrot, pepper, zucchini, cucumber, etc.; Herbs, to taste: coriander, mint, basil; 1 mango, cut into thin strips; Fresh strawberries, thinly sliced

www.cuisinelangelique.com

Explore vibrant flavors with this recipe, featuring julienne veggies like red cabbage and radishes, customizable garnish options, and optional allergen-friendly pumpkin seed butter.

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Ingredients

90 ml (6 tbsp) smooth peanut butter *
120 g to 160 g (1/2 to 2/3 cup) water
15 ml (1 tbsp) toasted sesame oil
15 ml (1 tbsp) maple syrup
15 ml (1 tbsp) fresh ginger, grated
10 ml to 15 ml (2 to 3 tsp) Bragg sauce
1 garlic clove and 1 inch fresh ginger, peeled and expressed in a juicer ** (or more, to taste)
Sriracha sauce, to taste (optional)
12 rice sheets
Lettuce and / or spinach leaves
Rice vermicelli, cooked (to taste)
1 avocado, cut into strips
Protein, your choice: cooked and peeled shrimp, smoked salmon, veggie pâté or other cooked meat, to taste
Vegetables, to taste, cut into thin julienne strips: carrot, pepper, zucchini, cucumber, etc.
Herbs, to taste: coriander, mint, basil
1 mango, cut into thin strips
Fresh strawberries, thinly sliced