Avocado Spring Rolls
While spending time on the West Coast the Chatelaine blog really inspired me. The Picture is by Chatelaine and the I have tweaked the recipe to work for me and Simply Soupreme.
Spring rolls are the perfect light lunch or afternoon snack. There are so many different filling and sauces to play around with. I love the fresh mint and basil it literally makes me feel clean while savoring the flavors. I love to pair the rolls with the leftover Zucchini Basil soup
Simply Soupreme cucumber mint .
- Pour Zucchini basil soup, buttermilk, mayo, parsley, green onions, anchovies, garlic, salt and pepper in a blender until smooth.
- COVER a cutting board with a clean, damp kitchen towel. Fill a pie plate with water and place beside board. Line up veggies and herbs near board. Working with 1 rice paper sheet at a time, dip into water and soak until just pliable, about 15 sec. Gently lay wet sheet on towel.
- LAYER 3 lettuce leaves, 4 snap peas, 3 cucumber spears, microgreens, 2 avocado slices, mint and basil along bottom third of sheet, letting greens overhang the sides by an inch. Lift the sheet edge nearest you and roll up tightly to form a log. Cut roll in half and arrange, seam-side down, on a platter. Repeat with remaining ingredients. If rice paper sheets curl before being soaked, don’t worry. Serve salad rolls immediately, with dressing for dipping and drizzling, or cover with a damp paper towel and refrigerate up to 4 hours.
Serve 3 rolls with 1 cup Simply Soupreme Zucchini basil soup or Cucumber Mint
wow talk about HIgh Vibration foods!!!!
***Umeboshi plums have been used for centuries in Asia, specifically Japan, China, and Korea, and these amazing alkalizing foods can bring big health benefits.
You certainly can alternate carrots and red bell pepper along with green mango , mint and cilantro.
Eating color is what makes tis so fun and delicious.