Fresh veggie spring rolls

• Vegetarian
• Gluten free

• Produce

  • 3 cups Baby spinach
  • 3 Carrot
  • 1 Lemon - juiced
  • 3 Red cabbage, leaves
  • 1 Yellow bell pepper
  • 1 Zucchini

• Condiments

  • 1 Curry sauce, Spicy

• Pasta & Grains

  • 8 Rice paper, rounds

• Baking & Spices

  • 1/3 tsp Cayenne pepper
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1/2 cup Cashew

• Frozen

  • 1 tsp Curry

Found on mypureveganfood.com

Description

Ingredients

• Ingredients
• 1 yellow bell pepper, cut into stripes
• 3 cups baby spinach
• 1 zucchini, julienned
• 2 carrots, julienned
• 3 leaves red cabbage, cut into stripes
• 8 rice paper rounds
• Spicy Curry Sauce
• ½ cup cashew soaked
• 1 carrot, cut into cubes
• 1 lemon juiced
• 1 tsp curry
• 1 tsp turmeric
• ⅓ tsp cayenne pepper

Directions

• Prepare all the vegetables for the rolls.
• Next, prepare a bowl with warm water.
• Dip the rice paper into the water until it is soft and pliable, about 5 seconds.
• Remove the rice paper rounds from the water and spread it flat on the work surface.
• Lay spinach, over the bottom third of the rice paper, flattening it with your palm.
• Then, then top with yellow bell pepper, zucchini, carrots, and red cabbage.
• Fold in the left and the right sides on the rice paper, then lift the bottom edge over the vegetables.
• Tightly tuck and roll the rice paper away from you.
• Continue rolling as tightly as possible until the roll is closed.
• Set aside seam side down.
• Repeat with the remaining paper and fillings.
• To make Spicy Curry Sauce, blend all the ingredients.
• To serve, cut each roll crosswise, into desired size.
• Serve Spicy Curry Sauce on the side.