These rolls are amazing as appetizers or as a meal! You can load them up with pretty much any veggie you want and they are just absolutely delicious. To be honest, I always thought spring rolls were those giant deep-fried rolls you got at chinese restaurants, like the Mandarin, that are pretty unhealthy and not loaded with many veggies. It wasn’t until only a few years ago that I tried my first raw roll and fell in love.
You’d be surprised to know that as a kid and even teen I wasn’t into the whole vegetable thing. Sure, I’d eat some fruits, but my diet consisted of all those unhealthy heart attack on a bun burger chains and greasy cheesy pizza. If I was forced to eat veggies, you’d bet I had a list a mile long of the ones I absolutely wouldn’t eat. Funny enough, many of the veggies in this recipe are ones I wouldn’t have touched with a ten foot pole a few years ago. Oh, how far I’ve come. These are now one of my favourite snacks to enjoy because they are so full of vibrant colourful veggies packed with insane amounts of nutrients and vitamins.
Makes Enough for 8-10 Lg rolls
1/2 Purple Cabbage
1 Large Cucumber
1 Large Zucchini
1 Cup Bean Sprouts
3-4 Large Carrots
1 Broccoli Stem
3-4 Stalks of Kale/Collard/Romaine Lettuce
1/4 Cup Tamari
3 Cups Hot Water
8-10 Rice Paper Wraps
Bring you water to a boil and then remove from heat. Put your bean sprouts in a small bowl and pour the tamari on top, set aside to marinade. Wash your all of your veggies, chop the lettuce into large pieces and shred the remaining veggies (either with a mandolin or grater).
Place all of your veggies on a plate. Grab your sheet of rice paper and dip in the hot water. Do not leave the wrap in the water as this will make it very soft and there is a possibility of tearing. Once the rice wrap is slightly soft, put on a plate and add your lettuce in the center of the wrap. Add all of your veggies on top and roll the wrap. Fold the top and bottom sides in and then from right to left roll together to make your raw spring roll. Continue this process until you have no more rice paper. Enjoy with a nice peanut/almond butter sauce.