Spring Rolls Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

Asian sauce:

• 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)

Spring Rolls:

• 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

PREPARATION

Sauce:

1. In a bowl, combine all the ingredients together starting with just 120 g (1/2 cup) of water. Mix with a whisk until you obtain a smooth sauce. Then adjust the texture to taste, adding a little more water as needed.
2. Adjust the seasoning to taste (Bragg sauce, ginger juice, etc.).

Spring Rolls:

1. Soak a sheet of rice in a bowl of hot water until it is softened then place it on a damp cloth.
2. In the center, place a little lettuce or spinach, rice vermicelli, avocado and your choice of protein.
3. Add the rest of the desired garnish: vegetables, fruits, herbs.
4. Close the sides then roll up to form a roll.
5. Repeat with the rest of the rice paper.
6. Serve with the dipping sauce. Spring rolls can be stored in the refrigerator for 24 hours in an airtight container.