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Raw Vegetable Spring Rolls

Categories: Recipes Sides Snacks

Learn how to make these super easy raw vegetable spring rolls with a home-made spicy curry sauce. Great as a healthy sharing dish.

Raw Vegetable Spring Rolls

Recipe by Lena Ksanti: mypureveganfood.com

Serves 8 | Prep time: 10 minutes | Cook time: 20 minutes
Skill level: Basic
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Servings: Makes 16 rolls

Nutritional Information:

Per 100g 

Calories: 69 Fat: 4.5g Saturates: 0.9g Sugars: 2.0g Salt: 0.1g Protein: 2.7g


Ingredients

For the rolls

8
Rice Paper Rounds
1
Yellow Bell Pepper, sliced
675g (3 cups)
Baby Spinach
1
Courgette, julienned
2
Carrots, julienned
3 leaves
Red Cabbage, sliced
1
Sliced Avocado
50g (1 cup)
Cilantro, thick stems removed and minced
225g (1 cup)
Spicy Curry Sauce (Recipe Included)

For the Spicy Curry Sauce

75g (1/2 cup)
Cashew, soaked
1
Carrot, cut into cubes
1 lemon
Lemon Juice
1 tsp
Curry
1 tsp
Turmeric
Cayenne Pepper, a pinch
Water To Thin Out
Black Sesame Seeds

Method

1

FOR THE SPRING ROLLS:

1. 75g (1/2 cup) cashew soaked

2. 1 carrot, cut into cubes

3. 1 lemon juiced

4. 1 tsp curry

5. 1 tsp turmeric

6. Pinch cayenne pepper

7. Water to thin

8. Black sesame seeds

2

FOR THE SPICY CURRY SAUCE:

1. Blend all the ingredients until smooth. Adjust flavors. Top with seeds.

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