1 week Ago By Summer Sanders
They may seem complicated, but fresh spring rolls come together easily and make the perfect lunch, snack, or picnic food.What you need:4 rice paper sheets2 tablespoons almond butter, divided1⁄2 red beet, shredded1⁄2 red bell pepper, cored and julienned 1 carrot, sliced thin1 medium avocado, pitted and sliced2 tablespoons vegan kimchiNama shoyu, for dippingWhat you do:Into a large, 3-inch-deep pan filled with room-temperature water, lay a dry rice paper sheet for 5 to 10 seconds. Remove, lay flat on a cutting board, and pat with a paper towel to remove excess moisture.
Spread 1⁄2 tablespoon almond butter along center of sheet. Add 1⁄4 of the shredded beets, bell pepper, carrot, avocado, and kimchi. Fold sides over and roll like a burrito.
Repeat with remaining sheets and vegetables and serve with nama shoyu.They may seem complicated, but fresh spring rolls come together easily and make the perfect lunch, snack, or picnic food.What you need:4 rice paper sheets2 tablespoons almond butter, divided1⁄2 red beet, shredded1⁄2 red bell pepper, cored and julienned 1 carrot, sliced thin1 medium avocado, pitted and sliced2 tablespoons vegan kimchiNama shoyu, for dippingWhat you do:Into a large, 3-inch-deep pan filled with room-temperature water, lay a dry rice paper sheet for 5 to 10 seconds.
Remove, lay flat on a cutting board, and pat with a paper towel to remove excess moisture.Spread 1⁄2 tablespoon almond butter along center of sheet. Add 1⁄4 of the shredded beets, bell pepper, carrot, avocado, and kimchi.
Fold sides over and roll like a burrito. Repeat with remaining sheets and vegetables and serve with nama shoyu..
