Many people think that the only way to get raw veggies into their diet is by eating salads. And while salads are a great way to do it, they're not the only way. Add them to sushi rolls, toss chopped raw vegetables with some sort of grain, blend them into a smoothie, feed them through a juicer, or make these spring rolls!
1 small beet, sliced into thin matchsticks
1 bell pepper (any color you'd like), cut into thin strips
1 avocado, sliced
1 small cucumber, cut into matchsticks
6 radishes, thinly sliced
1 sweet potato, cut into matchsticks and steamed in a vegetable steamer until tender (~7 minutes)
2 cups salad greens or a few large leaves of your choice (I used mustard greens from the farmers market)
half a bunch or cilantro
1/2 cup kimchee
other vegetables of your choice
For the dipping sauce:
equal parts rice vinegar, tamari or soy sauce, and maple syrup
1. Set up your work station, ie. put the prepared vegetables on a large plate and put the lettuce and kimchee in an easily accessible spot. Fill a large mixing bowl with warm water and place it by you as well. I work on a large cutting board.
2. Take a rice paper wrapper and submerge it in warm water for 5 seconds. Remove from water and lay flat on the cutting board. Place a few leaves of lettuce in the center and then put vegetables, a tablespoon or so of kimchee, and cilantro on top.
3. Lift the bottom edge of the rice paper and roll it over the vegetables. Fold the sides in and then continue rolling (like you're rolling a burrito). It may take a few tries to get it right, but you'll get it. Repeat until all the vegetables are used up. I cut my spring rolls in half so they look pretty, but you don't need to cut them
4. To make the dipping sauce, combine equal parts rice vinegar, tamari or soy sauce, and maple syrup in a small bowl and mix well.
5. Serve spring rolls on a platter with dipping sauce on the side. Makes roughly 10 small rolls or 8 larger rolls.
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