spring rolls for spring time

I love spring time. Flowers start blooming and it is slowly beginning to warm up outside. Everything just starts to come alive. Take some time to sit outside. Go for a walk, climb a tree, plant a garden. Spend time soaking up the sun. You will be better for it, I promise.

Then, make these spring rolls! Simple, colorful, and nutritious...what more could you ask for? These are gluten free, vegan, raw (except for the spring roll shells), and BENNY APPROVED!

spring rolls:

carrot

cucumber

bell pepper

tomato

celery

avocado

spinach

red onion

sprouts

mint

basil

spring roll shells (found in the ethnic section of the grocery store)

Slice the carrot, cucumber, tomato, pepper, celery, avocado, onion, and spinach into long, thin strips. In a large pot, warm about 4 cups of water on the stove. Before the water boils, slowly dip a spring roll shell into the pot and take it out. It will be flimsy! Carefully place flat on a plate. Starting with the spinach, fill the shell with each ingredient and garnish with mint or basil. Roll it up until everything is covered in the shell.

tangy dipping sauce:

2 tbsp. raw almond butter

3 tbsp. raw soy sauce or nama shoyu

1/2 fresh squeezed orange

1 tsp. garlic powder

1 tsp. sirachi sauce

Stir all ingredients together.