Spring Rolls

Spring Rolls

1 zucchini, sliced into thin sticks

1/2 head of cabbage, slivered

1 1/2 cups carrot sticks

1 teaspoon grated fresh ginger

1 Tablespoon orange juice concentrate

1/2 red pepper, chopped 



1 Tablespoon sesame oil

3/4 cup rice, cooked

2 Tablespoons soy sauce or liquid aminos

1/2 avocado, diced and mashed 

Spring rolls, for wrapping

Mix the above ingredients together. Roll into Spring roll wrappers. Serve with Thai peanut sauce. 

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