Spring Rolls for Spring from Lauren Price, founder of Flora & Vino, and Roots Market regular! We know what we are making this weekend and we hear this delicious sauce tastes great on just about everything!
Green Sauce 1 cup unsweetened plant-based yogurt Handful of cilantro TBSP lime juice ¼ tsp Himalayan sea salt
Spring Spring Rolls Rice paper wraps 1 cucumber, sliced 1 bell pepper, sliced 1–2 carrots, shredded 1 cup purple cabbage, shredded Handful of fresh cilantro, chopped Sesame seeds
To make the green sauce, add all of the ingredients to a high-speed blender or food processor. Process on high until it’s smooth and creamy. Refrigerate until it’s ready to serve.
Prepare the rice paper wraps. Add warm water to a large mixing bowl. Completely submerge the rice paper wrap in the warm water and allow it to soak for 10-15 seconds, until the rice paper is pliable to the touch.
Transfer the soaked rice paper to a cutting board or plate to assemble the wraps. Add the sliced vegetables and cilantro to the wraps in a thin layer. Fold in the sides and roll the rice paper wrap up like a burrito.
Repeat this process until all of the rice paper wraps are used up.
Transfer the wraps to a plate and serve them with sesame seeds and green sauce.
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