Fresh Spring Rolls

Fresh Spring Rolls

This food is very low in Saturated Fat and Cholesterol. 
It is also a good source of Dietary Fiber, Vitamin B6, Magnesium, Phosphorus and Potassium, and a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.

Serves 1

4 rice paper rolls, organic

1 carrot, organic

1 pepper, fresh, red, organic

1 courgette, organic

50 g spinach, organic

Simply slice the carrot, courgette and red pepper into regular strips. Place one rice paper wrap onto a shallow plate filled with 60 ml of warm water for 30 seconds or so; allow to soften before transferring to a worktop lined with a single sheet of cling film wrap. Using a kitchen towel, gently dap the surface of the wrap before arranging a spinach leaf or two in the middle, drizzle a tsp of your choice of dressing onto this then top with a mix of vegetable strips. Fold the top and the bottom of the paper over then the right side and then roll. It may take a few practises to get it perfect but it tastes good even if doesn't look perfect first try! Repeat for another three wraps and serve.

Further alchemical developments to consider applying to the recipe;

'Mango, avocado and chilli dressing | EX.' (30 g) | Quark (30 g) | Rocket, organic (20 g) | Cucumber, organic (100 g) | Tomato, plum, organic (50 g) | Marmite (10 g)

Amended source: 
Fresh Spring Rolls with Mango Dipping Sauce | Deliciously Ella