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Brown Rice Spring Rolls with Almond Butter Dipping Sauce

Feelin' a bit of the winter blues? Carrying around a few extra pounds you wouldn't mind shedding?  Your body may just be needing some lighter, fresher foods as it transitions into spring. 

I have just what you need.

Try serving this spring roll with a cup of warm miso soup for a perfect "transition to spring" meal! 

Try serving this spring roll with a cup of warm miso soup for a perfect "transition to spring" meal! 

Makes 4 Wraps

Ingredients:

4 brown rice wrappers

4 collard green leaves, stem removed & thick spine trimmed flat

½ cucumber, julienned

½ red pepper, finely sliced

½ large carrot, julienned

1cup finely shredded red cabbage

½ cup edamame, steamed & cooled

1 avocado

1 lime

Sprigs of cilantro & basil, to taste

Dandelion leaf (optional, but perfect for the season and super yummy in these rolls!)

Dipping Sauce

 

Method:

Fill a medium pot approximately 3” deep, and bring to a boil.

In the meantime: In a small bowl, mash avocado with a tiny pinch of sea salt and squeeze of fresh lime juice.  Set aside.

Prep all vegetable fillings as described above. Use a julienne tool for carrots & cucumbers, if available. Otherwise, slice as thinly as possible into a noodle like shape. Set aside.

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Prep Collards: When water has boiled, turn off heat. Fill a wide dish with cold water and ice. Dip each collard green leaf into the hot water, just until fully submerged, then immediately remove and dunk into ice water bath. Set the leaves aside to dry off.

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Make each wrap one at a time. Dip brown rice paper into a tray of water, then immediately remove. Put it on a plate, layer a collard leaf on top. Spread ¼ of the mashed avocado, press edemame into the avocado, layer all other veggies, squeeze lime juice. Roll up, pulling in the sides as you go for a nice clean wrap. Wraps can be eaten immediately, though the texture is better if they sit in the fridge for at least an hour.   Serve with Almond  Butter Dipping Sauce

Almond Butter Dipping Sauce

½ cup almond butter (unsweetened and unsalted) **

2 whole Satsumas or Clementines, peeled

2 cloves garlic

2 tablespoons low sodium tamari or Bragg’s liquid amino

1 tsp red pepper flakes

Fresh ginger or turmeric, about an inch (optional, but highly recommended - I like to use both!)

Water to thin, as needed

Method: In a high powered blender, combine all dressing ingredients and process until smooth.

These hold up very well as left overs - so make a few extras and save yourself some kitchen time! 

 

** Have nut allergies?? Substitute sunflower butter or tahini in the dipping sauce - it will be equally delicious, I promise!

 

Enjoy!

Heather


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