Fresh Spring Rolls
Alex demonstrates how to make these spring rolls in one of the cooking classes during the McDougall Program. Everyone is surprised how easy they are to make—and how delicious they are too! This is a great appetizer for a multi-course meal for guests or a simple supper for hot evenings.
Serves: 4
Prep Time: 20 min
Cook Time: 10 min
Ingredients
1 Head
Cabbage, shredded
2
Carrots, grated
2 Inch Piece
Ginger, chopped finely
2 Cloves
Garlic, fresh, chopped
1/3 Bunch
Cilantro
4-5
Mint leaves
1/4 Cup
Lime juice
2 Tablespoons
Tamari
1 Teaspoon
Dried coriander
1 Package
Rice paper sheets
1 Cup
Sauce lime juice
1 Whole
Sauce lemon (peels and seeds removed)
1/2 Cup
Agave nectar
2 Teaspoons
Salt
1 Teaspoon
Pepper
1 Teaspoon
Guar gum (optional)
1 Clove
Sauce garlic
6 Leaves
Fresh basil leaves
1 Cup
Water
Directions
1
Toss the seasoning mixture with cabbage and carrots.
2
Taste and adjust seasonings.
3
(You can use right away, but if you time it to sit for an hour it gets better.)
4
Soak the rice paper sheets in water until soft, place a spoonful of filling in the center, and roll up like a burrito.
5
Serve with Sweet and Sour sauce to spoon over the top.
6
Combine all in blender and blend until smooth.
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