Thai Veggie Spring Rolls

Thai Veggie Spring Rolls

1/2 purple onion, diced

2 garlic cloves

1 Tablespoon olive oil

2 stalks celery, chopped-set leaves aside

1 cup carrots, shredded

1/2 can coconut milk

1/2 cup teriyaki sauce

Celery leaves

1 red pepper, thinly sliced

1 small zucchini, grated

Spring roll wrappers (soak for 1 1/2 minutes)

Sauté onion and garlic cloves in olive oil. Add chopped celery, shredded carrots, coconut milk, teriyaki sauce. Remove from heat. Add raw celery leaves, sliced red pepper, and grated zucchini. Spoon filling into prepped spring roll wrappers. Roll up and serve. 

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