headkleaner

This is a sweeter take on this Famous Vietnamese appetizer.  They can be made as spicy or sweet as you like and are just as good.  This is a vegan and raw food dish that is extremely good for you and a verifiable taste bud explosion.  Please also note, you can use whatever raw vegetables that you want inside of the spring rolls. Enjoy.

Serves 4

Time 45 minutes

Ingredients

Spring Rolls

• rice paper rolls
• 2 cups diced Organic Bok Choy
• 2 cups shredded Organic Red Cabbage
• 1/4 cup chopped Organic Cilantro (or to taste)
• 1/4 cup finely cut 2″ pieces of Organic CarrotDipping Sauce
• 1/4 cup diced Anaheim Pepper (if you would like it hot)
• 1 cup of Filtered Water
• 1/4 cup of Organic Lemon Juice
• 1 Tablespoons Organic Sucanut
• 1/2 cup Organic Orange Juice
• 1/4 cup Organic Rice Vinegar
• 2 cloves crushed Organic Garlic
• 1 tablespoon Fresh Organic Tarragon
• 1 tablespoon fresh grated Organic Ginger
• 2 teaspoon Organic Thyme
• 1/2 teaspoon red pepper flakes
• Sea Salt to Taste

For the Spring Rolls Combine all of the ingredients for the Spring roll filling in a bowl.  Soak the Rice Paper in water till translucent and then place on a flat surface and put a sufficient amount of filling in the center.  Fold the sides in first then the bottom over the sides and roll.

For the dipping Sauce in a large bowl combine the water, orange juice, lemon juice and sucanut until dissolved.  Whisk in the remaining ingredients and adjust the spice quantity until it suites your taste.  This sauce will keep in the fridge for 1-2 weeks in a good container due to the vinegar in it.

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