We all know that veggies are good for us and that we need to eat them as much as possible, but we don’t always have to cook our veggies. Eating raw vegetables is not only good for you, but also very delicious. These springrolls are super easy to make and make a fresh and surprisingly satisfying lunch!
7/8 Rice spring rolls Papers
1 Purple Cabbage
1/2 Red Pepper
1 cup Carrots (thinly sliced)
1/4 cup Red Onion
1/2 cup Lettuce
1/4 cup Crushed Cashew nuts
1 Avocado (sliced)
1/2 cup Natural Peanut butter
1 1/2 Tbsp Soy Sauce
2-3 Tbsp Brown sugar or Maple syrup
1 Lime (juiced)
1/2 Tsp Chili garlic Sauce
Prep veggies and set aside for easy assembly.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for the rice papers.
Sprinkle rices rolls wet and place on cutting board.
Add carrots, purple cabbage, union, lettuce and avocado and a handful of crushed cashew nuts.
Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed.
Prepare peanut sauce by adding all ingredients (except water) to a mixing bowl and stir.
Start adding water one Tbsp at a time untill it has a thick consistency.