FRESH SPRING (RICE-PAPER) ROLLS
Adapted from Emily Kyle Nutrition, Serves 15 Spring Rolls
Ingredients
15 Spring Roll Wrappers
2 carrots, sliced julienne style
1 small zucchini and/or cucumber, sliced julienne style
1 bell pepper, sliced julienne style
1 cup of purple green beans or purple cabbage, sliced thin
2 cups of romaine lettuce, kale, spinach or any other leafy green, shredded
1 scallion, chopped
1 bunch of cilantro, chopped
Sauce of Choice
Method
1. Using your hands, wet your work surface as this will keep your rice paper wrapper from sticking. Take your spring roll wrapper and place it in your bowl of warm water.
2. You want to let the rice paper sit in the water for 10-20 seconds until it becomes pliable.
3. Continue to feel how flexible the paper is: you want it to be soft and workable without being mushy. When with feel ready take your spring roll wrapper out of the water and lay it down on your wet surface.
4. Begin to fill your wrapper with all of your ingredients by placing everything in the center, making a rectangle shape. Be careful not to overfill your spring roll wrapper because you won’t be able to roll it shut!
5. Work quickly, you don’t want your wrapper to lose moisture. When you’ve placed all of your ingredients in a nice little pile on your spring roll wrapper, it’s time to roll her shut!
6. Start by folding the top and bottom sides in.
7. Starting on the left-hand side, stretch the wrapper around the pile of ingredients, tucking and rolling the paper under the pile just a little bit.
8. Tuck those corners in and then continue to roll all the way, making your roll as tight as possible without ripping the rice paper wrapper.
9. Roll as many spring rolls as you would like and enjoy as soon as possible.
10. Enjoy with your favorite low FODMAP dipping sauce.
