Teriyaki Veggie Spring Rolls

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Teriyaki Veggie Spring Rolls

Prep Time 20

Total Time 20

Servings

Ingredients

8 brown rice spring roll wrappers
1 cup baby carrots
½ medium onion
1 stalk celery
4 cups baby spinach
½ cup sliced almonds
½ avocado pitted and peeled
½ cucumber medium, peeled and seeded
¼ cup teriyaki sauce (try my homemade recipe)

Instructions

Filling

Pulse onion in a food processor fitted with an S blade until it is chopped finely.
Scrape chopped onion into a large mixing bowl and repeat the chopping process separately with the carrots, celery and spinach until all are finely chopped and added to the mixing bowl. For best results, chop spinach 2 cups at a time.
Add almonds and teriyaki sauce to the chopped vegetables, stir to mix well and set aside.
Slice cucumber and avocado into long thin strips and set aside.

How to Assemble

Fill a large bowl with warm water and set it next to a large plate.
Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.
Place 2-3 tbs of the chopped vegetables in the center of the wrapper.
Add 2 slices of cucumber and 1-2 slices of avocado
Carefully fold the sides of the wrapper over the veggies and then fold the front over and roll forward (away from you) to wrap the back and seal the roll.
Place the spring roll on a plate and repeat steps 2-5 with the remaining wrappers.
Serve immediately (with some additional teriyaki sauce for dipping if desired) or cover with a damp paper towel and store in a sealed container in the refrigerator for later.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition