FRESH VEGGIE SPRING ROLLS

Who wants some colorful and full-of-flavor fresh veggie spring rolls served with spicy curry sauce?

Delicious appetizer and great to bring to parties! Perfect for lunch, dinner, or as a snack.

Vegan, gluten-free and so healthy!

This recipe is presented by Chef Lena Ropp, Pureveganfood from WILDER Costa Rica

INGREDIENTS:

• 1 yellow bell pepper, cut into stripes

• 3 cups baby spinach

• 1 zucchini, julienned

• 2 carrots, julienned

• 3 leaves red cabbage, cut into stripes

• 8 rice paper rounds

  Spicy Curry Sauce

• ½ cup cashew soaked

• 1 carrot, cut into cubes

• 1 lemon juiced

• 1 tsp curry

• 1 tsp turmeric

• ⅓ tsp cayenne pepper

INSTRUCTIONS:

1. Prepare all the vegetables for the rolls.

2. Next, prepare a bowl with warm water.

3. Dip the rice paper into the water until it is soft and pliable, about 5 seconds.

4. Remove the rice paper rounds from the water and spread it flat on the work surface.

5. Lay spinach, over the bottom third of the rice paper, flattening it with your palm.

6. Then, then top with yellow bell pepper, zucchini, carrots, and red cabbage.

7. Fold in the left and the right sides on the rice paper, then lift the bottom edge over the vegetables.

8. Tightly tuck and roll the rice paper away from you.

9. Continue rolling as tightly as possible until the roll is closed.

10. Set aside seam side down.

11. Repeat with the remaining paper and fillings.

12. To make Spicy Curry Sauce, blend all the ingredients.

13. To serve, cut each roll crosswise, into desired size.

14. Serve Spicy Curry Sauce on the side.