Veggie Spring Rolls

Ingredients

20g fresh cilantro, washed and dried

20g fresh mint, washed and dried

1 tsp olive oil

1 cucumber, peeled

3 large carrots, peeled and ends removed

2 ripe avocados

12 pieces of medium to large gluten-free rice paper

20g fresh cilantro, washed and dried

20g fresh mint, washed and dried

1 tsp (5 ml) olive oil

1 cucumber, peeled

3 large carrots, peeled and ends removed

2 ripe avocados

12 pieces of medium to large gluten-free rice paper

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Dietary Therapies

CDED P1

MED

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Remove the leaves from the mint and tear the cilantro into sprigs. Put the olive oil in a small bowl.
Cut the cucumber and carrots into thin 2-inch (5 cm) -long strips. They should look like matchsticks.
Cut the avocados in half, remove the pits, then cut into quarters. Peel each quarter and cut into 3 wedges.
Fill a large shallow dish (like a pie plate) with hot water and put a clean cutting board in your workspace.
Soak a sheet of rice paper in the water until soft (about 1 minute), then remove it from the water and put it on the cutting board.
Using a pastry brush, brush olive oil on the center of the rice paper. Put a few mint leaves and sprigs of cilantro on top of the oil, then 2 avocado wedges and some carrot and cucumber.
Fold the bottom of the rice paper over the vegetables, then fold the sides inwards and roll up. Repeat until all the rice paper has been used, changing the water when it is no longer hot.