Description
Low Carb, Gluten-Free. The most detoxifying and deliciously crunchy recipe perfect for a light lunch or dinner.
Ingredients
Scale
- 2 cucumbers (leave the skin on, most nutrients are on the skin including silica)
- 1 carrot, shredded
- 1 ripe avocado, sliced into strips
- 1 cup bean sprouts, or mung bean sprouts or any micro greens
- 4 rice spring roll paper
- 1/2 cup cilantro and / or parsley
Dipping Sauce:
- 1/2 cup natural almond butter
- 1 tbsp gluten free soy sauce
- 1/2 lime juice
- dash of chili flakes
- dash of salt
- 1 teaspoon maple syrup
Instructions
For the Sauce: Mix all ingredients and thin out with hot water carefully.
For the Roll: You have to cook the rice paper for this dish. But don’t worry, it’s pretty easy. Bring a small saucepan of water to a quick boil. Let the water rest for a few mins. Then take the rice paper carefully and submerge it in the saucepan only for a few seconds. Then transfer it to a damp cutting board. Let cool so it’s easy to work with. Add your ingredients and wrap the roll as tightly as possible.
Keywords: cucumber, spring rolls, cucumber spring rolls, spring roll, vegetarian, vegetarian spring rolls
