Veggie Spring Roll

It’s spring and it is finally starting to feel like it. I was craving something light and full of healthy raw veggies. These spring rolls are so delicious and packed with flavor. I dip them in red Thai chili sauce.

8 rice Spring roll wrappers

1 cup fresh carrots

1 medium onion

1 stalk celery

4 cups fresh baby spinach

1 avocado pitted and sliced lengthwise, peel removed

1/2 cucumber peeled and sliced lengthwise

1/4 cup teriyaki sauce

In separate batches pulse onion, carrots, celery and spinach and add to medium bowl. After each vegetable is pulsed on its own to a fine chop and added into the bowl add teriyaki and mix well.

Fill a large bowl with warm water and grab platter. Submerge a single rice paper into warm water for 20 seconds then lay it out onto your counter or cutting board. Place 2 tablespoons of mixture so center of wrapper.  Add 2 slice a of cucumber and 1 slice of avocado. Fold top of wrapper over veggies, fold in sides and last roll down until roll is sealed. Repeat and lay each roll out on your platter. Serve with your choice of dipping sauce.





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