By Chef: Lena
Posted: October 15, 2015
Difficulty/Easy
Who wants some colorful and flavorful FRESH veggie spring rolls served with spicy curry sauce? This is a delicious appetizer and great option to bring to parties! Perfect for lunch, dinner or as a snack and totally vegan, gluten free, no cooking involved and so healthy! These nutrient packed springs rolls are the perfect way to detox after a bit of indulgence. Fresh, and full of vegetables. Beautiful, colorful and super crunchy. These are super fun to make!
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 raw cashews soaked
- 1 carrot, cut into cubes
- 1 lemon juiced
- 1 tsp curry
- 1 tsp turmeric
- ⅓ tsp cayenne pepper
Instructions
- Prepare all the vegetables for the rolls.
- Next, prepare a bowl with warm water.
- Dip the rice paper into the water until it is soft and pliable, about 5 seconds.
- Remove the rice paper rounds from the water and spread it flat on the work surface.
- Lay spinach, over the bottom third of the rice paper, flattening it with your palm. Then, then top with yellow bell pepper, zucchini, carrots, and red cabbage.
- Fold in the left and the right sides on the rice paper, then lift the bottom edge over the vegetables. Tightly tuck and roll the rice paper away from you.
- Continue rolling as tightly as possible until the roll is closed. Set aside seam side down. Repeat with the remaining paper and fillings.
Spicy Curry Sauce
- Blend all the ingredients.
To Serve
- Cut each roll crosswise, into desired size. Serve Spicy Curry Sauce on the side.
