Spring Rolls With Mock Peanut Sauce

Spring Rolls

  •  Spring Roll Skins
  • 1 Cucumber
  • 5 Celery stalks
  • 5 Carrots
  • 2 springs cilantro or mint
  • 1 Avocado
  • 4-8 oz Rice Noodles, cooked
  • 1.5 lbs. Ground or Chopped Turkey, Chicken or Beef
  • Mock Peanut Sauce (recipe below)
  1. Prepare mock Peanut Sauce recipe below
  2. Cut vegetables and Avocado into thin strips.
  3. Lightly steam rice noodles and set aside.
  4. Precook meat in sesame or coconut oil in a pan and season to taste.
  5. Heat about 1 inch of water in a pan on Low.
  6. Make Spring rolls one at a time.
    1. Set spring roll skin in the heated water until the skin becomes clear.
    2. Quickly pat the skin dry and add the ingredients.
    3. Repeat for all remaining spring rolls
  7. Pour peanut sauce over rolls at end.

Yields about 8 Spring Rolls.

Mock Peanut Sauce

  • 1/4 cup Almond Butter (Alternative: Peanut Butter)
  • ¼ cup Water
  • 1 Tbsp Fresh Lemon Juice
  • 2 tsp Maple Syrup or Agave
  • 2 tsp Tamari Soy Sauce or Bragg’s Amino Acid
  • ¼ tsp Ground Fresh Ginger
  • ½ tsp Minced Garlic
  • Dash Cayenne to taste
  • Dash Sea Salt to taste
  1. Blend all above ingredients.
  2. Refrigerate until ready to add to spring rolls.

You can use actual peanut butter in place of almond butter and add more to taste.

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