Vegan Fresh Rolls
Course: MainDifficulty: MediumServings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
- Pecan Filling
3/4 c chopped pecans
1 tbs maple syrup
1 tbs apple cider vinegar
1 tbs grated ginger
1 tbs miso
1 tbs lemon juice
1 tbs hempseed oil
- Spring Rolls
5 large collard leaves or rice paper
1 c shredded carrots
1/2 cucumber julienned
1 c sprouts (alfalfa or red clover)
1/2 c chopped cilantro
1/2 c ripe avocado, sliced
- Sweet and Tangy Sauce
1 tbs cider vinegar
1 tbs grated ginger
1 tbs orange juice
3 tbs tamari
1/4 c coconut nectar
2 tbs mustard
Directions
- Pecan Filling
- Finely chop the nuts in a food processor, add the rest of the ingredients and blend well. Set aside.
- Sweet and Tangy Sauce
- Combine all ingredients in a bowl, mixing well.
- Spring Rolls
- Spread 1 tbsp of pecan filling over 1/2 the leaf or rice paper. Lay some of each of the vegetables at one end. Roll up tightly. Makes 12 pieces.
Serve with Sweet and Tangy sauce.