VEGETABLE SPRING ROLLS

VEGETABLE SPRING ROLLS

These healthy, low-fat vegetable spring rolls are fun to make and even better to eat! You decide whether to stick exactly to the recipe or experiment with other combinations of fruits, herbs and vegetables that you love. You can cook them together with your family or friends and enjoy them in company. We hope you will like them!

In this recipe, cucumbers help the liver because of their ability to hydrate it. Your liver always needs living water full of minerals and other nutrients because the liver keeps your blood hydrated. For this living water, he relies on sources such as cucumbers. This process reduces the risk of dirty blood syndrome to a minimum by helping to reduce the fats and toxins in it. Phytochemical compounds in cucumbers act as anti-inflammatory agents for the small intestine and colon. Cucumbers also have the ability to thin the blood, allowing detoxification to proceed unhindered in a natural way.

Radishes are the other star ingredient in this recipe. They are strong medicine for our liver. Radishes' pungent, pungent taste is due to a compilation of chemical compounds, many of which have yet to be discovered. They act as liver disinfectants, preventing infection with pathogens and strengthening the individual's immune system, increasing the ability of white blood cells to fight and destroy invaders.

Vegetable Spring Rolls 

Ingredients:

  • 10-12 pcs. rice husks (from brown rice)
  • 1/4 small red cabbage, thinly sliced
  • 1 large carrot, cut into sticks
  • 3-4 radishes, cut into thin slices
  • 1/4 cup fresh cilantro
  • 1/2 cucumber, cut into sticks
  • 1 medium avocado, thinly sliced ​​(optional)
  • 1-2 tsp. black or white sesame seeds , for decoration (optional)

Melting Sauce Ingredients:

  • 1/4 cup tahini
  • 2 1/2 tbsp. lime juice
  • 1 1/2 tbsp. Maple syrup
  • 2-3 tbsp. water
  • 2-3 cm ginger root, finely grated
  • 1 clove of garlic, finely grated
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. cayenne pepper (optional)
  • 2 tsp coconut aminos - gluten-free alternative to soy sauce (optional)
  • Sea salt , to taste (omit if using coconut aminos)
  • Black pepper , to taste

Method of preparation:

Prepare the sauce by placing all the sauce ingredients in a bowl and whisking until smooth. Add water to achieve desired consistency. Pour into a serving bowl and set aside.

To prepare the spring rolls, fill a bowl or tray large enough to hold the rice husk with warm water. Soak the rice husk in the water for about 30 seconds - until it is soft but not wet. Place the rice husk on a counter or board and spread some of the filling on the nearest 1/3 of the rice husk. Fold the left and right edges of the rice husk over, then begin to gently roll it up to cover the filling. Continue rolling to the end of the crust. The rice husk is sticky and will seal itself. Repeat this with the remaining mixture. To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.

Portion: for 2 people

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