Spring Rolls

Full of oxygen rich veggies, enjoy these delicious Spring Rolls either raw, or in the traditional style.

Yield: 4-5 Rolls

5 C. Sliced Napa Cabbage

6 oz. Shredded Carrot

2 oz. Sliced Scallion

2 Large Cucumbers

2 Tbsp. Chopped Mint

1 Tbsp. Chopped Cilantro

2 Tbsp. Chopped Basil

Optional: 4-5  Rice Paper/Spring Roll Skins

Raw:

1. Slice cucumbers on mandolin.

2. Lay Slices out flat with slight overlapping at the edge.

3. Combine all ingredients, place in center of cucumber slices, and roll it up!

Traditional:

1. Soak rice paper for a few minutes or until soft.

2. Combine all ingredients and place a small handful in center of sheet.

3. Fold sides in and roll it up!

4. Let dry before slicing or eating.

Hot Dipping Sauce

Yield: 1 Cup

1/2 C. Raw Sesame Oil

1/4 C. Red Bell Peppers, Roughly Chopped

2 T. Fresh Lime Juice

4-5 Drops Liquid Stevia Extract

1 Pinch Fresh Hot Pepper and/or Cayenne

1 Clove Garlic

2 T. Fresh Mint

Lime Zest

1/2 Tsp.Psyllium Husk Powder

1 T. Kelp

1. In a blender, combine all ingredients. Blend well and season to taste.