These spring rolls are simple and straight to the point! They make a very big batch - they are perfect to bring with you on-the-go to have for lunches or to have waiting for you at home for dinner!
For the rolls -
1 large Cucumber, thinly sliced
2 large Carrots, thinly sliced
2 red Bell Peppers, thinly sliced
1 bunch fresh Mint leaves
1/2 head of Red Cabbage
1 pack Rice Paper Spring Roll sheets
For the sauce -
4 tablespoons Nut Butter of your choice (I used cashew)
1/3 cup cold Water
2 tablespoons Sesame Oil
2 tablespoons Liquid Aminos or Tamari
1 tablespoon grated Ginger
1 clove chopped Garlic
Slice the veggies. Heat a kettle of water. Once boiling, let cool for 5- 10 minutes. Pour about 1 - 2 inches of water into a shallow dish. Arrange vegetables near you in a way that is easy for you to assemble. Gently dip a rice paper sheet into water for 10 seconds. Lift and place on a flat surface. Add a bit of each vegetable into the middle of the rice paper sheet, don’t forget to add your mint leaves! Slowly roll the sheet upwards. The sheet should seal easily by sticking together as you roll it up.
For the dressing, place all ingredients in a bowl, blender or food processor. Whisk or blend all of the ingredients until creamy.
Serve the rolls at a room temperature with the dipping sauce and enjoy!