In the mood for some fresh summer food? This low maintenance recipe is for you. Feel free to sub in your fave vegetables or whatever you have available. Don’t forget to make our Almond Satay Spread for dipping purposes!
This recipe was created by our in house Holistic Nutritionist, Kari Fraser 🙂
Print Recipe
Fresh Summer Salad Rolls
Votes: 2
Rating: 5
You:
Rate this recipe!
Ingredients
- 1 medium sized carrot julienne cut or shredded
- 1 medium sized beet julienne cut or shredded
- 1 medium sized Cucumber julienne cut or shredded
- 1 medium sized zucchini julienne cut
- 1 medium sized Avocado thinly sliced
- desired amount sprouts
- desired amount rice paper wraps (rice pancakes for spring rolls)
- desired amount filtered water
- almond satay spread (refer to linked recipe above)
Ingredients
- 1 medium sized carrot julienne cut or shredded
- 1 medium sized beet julienne cut or shredded
- 1 medium sized Cucumber julienne cut or shredded
- 1 medium sized zucchini julienne cut
- 1 medium sized Avocado thinly sliced
- desired amount sprouts
- desired amount rice paper wraps (rice pancakes for spring rolls)
- desired amount filtered water
- almond satay spread (refer to linked recipe above)
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Votes: 2
Rating: 5
You:
Rate this recipe!
|
Instructions
Hydrate one rice round at a time in warm filtered water to make pliable. Tip: use a frying pan and dip round in warm water until it slightly softens.
Place pliable rice round on a cutting board or plate.
Add a small amount of carrots, beets, cucumber, celery and zucchini to the bottom 1/3 of the round leaving the ends free so you can roll up your wrap.
Add avocado slices on top of veggies and then sprouts.
Now you can wrap up your roll like a burrito. Keep it tight as you roll so the contents of your wrap stay in intact.
Repeat for desired number of rolls.
Dip in Almond Satay Spread and enjoy!
