Fresh Summer Salad Rolls
  • 1medium sized carrot julienne cut or shredded
  • 1medium sized beetjulienne cut or shredded
  • 1medium sized Cucumberjulienne cut or shredded
  • 1medium sized zucchinijulienne cut
  • 1medium sized Avocadothinly 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)
  1. 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.
  2. Place pliable rice round on a cutting board or plate.
  3. 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.
  4. Add avocado slices on top of veggies and then sprouts.
  5. 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.
  6. Repeat for desired number of rolls.
  7. Dip in Almond Satay Spread and enjoy!