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Spring Break -SPRING ROLLS

anchoviy appitizers avocado basil detox dipping sauce healthy light lunch lunch. Easter menu mint Spring umeboshi vegan

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

Or 

Simply Soupreme cucumber  mint                                    .

PREP 30 MIN TOTAL 30 MIN MAKES 12 ROLLS
Ingredients:
1/2 cup Zucchini Basil soup
1/2 cup buttermilk
1/3 cup light mayonnaise-#HOLI AIOLI- VEGAN MAYO-
1/3 cup packed parsley leaves
2 green onions, chopped
2 anchovies, in oil, drained, or 2 tsp anchovy paste-***UMEBOSHI in paste form instead on anchovy  to make Vegan option
1 small garlic clove, minced
Pinch of salt
Pinch of Pepper
SALAD ROLLS
6 medium-size sheets of rice paper
1 head butter lettuce, leaves separated
24 blanched  Asparagus , trimmed
3 mini cucumbers, each sliced into 6 spears
1 package of snow pea sprouts
1 avocado, peeled and sliced into 12 lengthwise
1/2 cup large mint leaves
1/2 cup large basil leaves
Instructions
  • 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.

Serving suggestions:

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.

*** @holiaioli

 

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. 

 



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