— MAKES 8 ROLLS
2 SMALL CARROTS (200G)
1 - Rinse and prepare the vegetables. Peel the carrots and chop them into sticks.
Chop cabbage, young spinach, mint and cilantro. Set aside.
2 - Prepare sauce by mixing soy sauce, sesame seeds and fresh grated ginger.
3 - Fill a large bowl with hot water. Submerge a rice paper about 10 seconds to soften.
Once soft, transfer to a clean surface.
4 - Add some carrots, red cabbage, spinach, mint, cilantro, sauerkraut and sprouted seeds
(here from quinoa, mung beans and lentil). Fold bottom of rice paper over the fillings.
Then fold the sides and gently roll until completely sealed (see pictures below).
5 - Repeat process until all fillings are used.
6 - Serve with dipping soy sauce and eventually sweet chili sauce.
NOTE / You can fill those rolls with whatever you have on hand depending on the season (avocado, cucumber, mango etc.). For a more filling version, you can add in some rice noodles or fried tofu.
RED CABBAGE (100G)
1 HANDFUL OF YOUNG SPINACH (25G)
1 BUNCH OF MINT LEAVES
1 BUNCH OF CILANTRO LEAVES
SPROUTED SEEDS (50G)
8 RICE SPRING ROLLS PAPERS
SOY SAUCE OR TAMARI
FRESH GINGER, GRATED
SWEET CHILI SAUCE (OPTIONAL)