| 15 | 20 | 104 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 12 |
| 1 cup | Cilantro (coriander) (dressing) |
| 1 piece, 1-inch | Ginger root (dressing - roughly chopped) |
| 2 clove(s) | Garlic (dressing) |
| 1 tsp | Hot pepper (chili) flakes (dressing) |
| 2 whole lime(s) | Lime juice (fresh) (dressing) |
| 1 tbsp | Sesame oil (dressing) |
| 1 pinch | Himalayan sea salt (dressing) |
| 12 piece | Rice paper (spring rolls) |
| 1 cup | Baby spinach (spring rolls) |
| 1 avocado(s) | Avocado (spring rolls - sliced thinly) |
| 1 cup | Sprout mix (spring rolls - pea shoots and sprouts) |
| 12 pod | Sugar snap peas (spring rolls) |
| 1/2 cup | Cilantro (coriander) (spring rolls - small handful, torn) |
| 1/2 cup | Mint, fresh (spring rolls) |
| 1/2 cup | Basil, fresh (spring rolls) |
Make the dressing:
Process cilantro, ginger, garlic, chili flakes, lime juice, sesame oil, and salt in small food processor until finely chopped. Refrigerate until ready to serve.
Assemble the spring rolls:
Dip 1 sheet of rice paper in a bowl of cold water for 5 to 10 seconds to soften slightly. Place on a clean surface and top with spinach, avocado, peas and sprouts, cilantro, and mint and basil leaves. Fold short end over the filling and roll to enclose. Repeat with the remaining ingredients.
Serve immediately with the dressing.
| Vegetables | 0.7 |
