Monday, February 3, 2014

Raw Veggie Spring Rolls

As many of you know I'm on a largely raw food diet to try and heal my hypothyroidism.  With this major change in diet has come the challenge of finding food that I can eat, beyond just salads.

Raw Spring Rolls  Copyright NaturalNats

Raw food refers to food that has never been heated up (beyond about 112 degrees) or cooked in any way.  This keeps the enzymes alive (think natural worker bees that break down food) so that your body doesn't have to work harder by making the enzymes for the food.

Eating fruits and vegetables raw is a great way to stay healthier and have more energy!

It's frustrating trying to find ideas, so I was very excited when I got the idea to make these raw veggie spring rolls!  I've always loved Asian food, and have a special soft place in my heart for spring rolls.

If you need to save time, you can easily cut the veggies up the night or morning before hand (except the avocado or it will get brown and mushy), then mix it later.

You can use any variety of veggies that you like.  These worked well together both flavor and texture wise.  As far as quantity goes use as much as you can eat, including what you'd like for left overs.  They're surprisingly filling, so 2 per person is a good guideline.

Spring Rolls

1 Red Pepper, organic
1 Orange Pepper, organic
1 Yellow Pepper, organic
2 Large carrots julienned, organic
1 Avocado sliced
Organic Sprouts
Cilantro (optional)
Rice Noodles (available at Asian stores, and likely some other stores as well)
1 package of Rice Paper (available at Asian stores, ours cost $1.78 for about twice as much as we needed)

Boil water and cook 4 oz. of the rice noodles according to package directions, making sure to rinse them with cold water at the end.  While the water is boiling slice the peppers and avocado.  I just used a knife to julienne my carrots.

Arrange all ingredients in assembly line fashion.  Fill a large dish with warm water and soak one rice paper at a time in it until it's soft (about 20-25 seconds).  Lay the rice paper on a plate or cutting board and fill it in the center with the other ingredients, including a small amount of the cooked rice noodles.

Wrap the rice paper up like a small tightly rolled burrito, then set aside.  They should have a little space between them because the rice paper will cause them to stick together.

Serve with your choice of dipping sauces that's either homemade or store bought (mine was store bought ;).  Enjoy!

This made about 12-14 spring rolls, depending on how much you stuff them.  If you need to make less just scale down how much of the ingredients you are using.

I was a little nervous about the kids eating these for dinner because I wasn't sure what they'd think of them.  Thankfully they loved them and declared them good even without the dipping sauce!  Yay!

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What are your favorite ingredients for spring rolls?

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