Green Goddess Spring Rolls with Avocado Dipping Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Avocado, ripe
  • 4 tbsp Cilantro
  • 1 Cucumber
  • 1 Green pepper
  • 1 cup Greens
  • 1/4 cup Scallions

• Condiments

  • 1/2 cup Primal kitchen avocado mayo

• Pasta & Grains

  • 1 cup Quinoa, cooked
  • 10 Rice paper wraps

• Baking & Spices

  • 1 tbsp Avocado oil

Found on rachlmansfield.com

Ingredients

• 10 rice paper wraps
• 1 cup cooked quinoa
• 1 avocado, sliced
• 1 cucumber, sliced and speared
• 1 green pepper, sliced
• 1 cup greens of choice (I used spinach)
• ¼ cup scallions, chopped
• Avocado Dipping Sauce:
• 1 ripe avocado
• 1 tablespoon avocado oil
• ½ cup Primal Kitchen Avocado Mayo (can sub mayo of your choice)
• 4 tablespoons cilantro

Directions

• In a food processor or NutriBullet combine avocado dipping sauce and pulse until creamy
• Pour sauce into a bowl once done and set aside
• Next begin making spring rolls
• In a shallow dish, pour some hot water and fill about ⅓-1/2 way
• Take a rice paper wrapper and completely submerge it in the water 10 to 15 seconds, until pliable
• Place the rice paper onto a damp cutting board and begin making spring roll
• Place a handful of quinoa, avocado, cucumber, green pepper, greens and scallions in wrap
• Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly to form the spiring roll
• Repeat with remaining rice papers, enjoy with Avocado Dipping Sauce
• *Will stay good in fridge for about a day but not longer because of avocado*