Fresh Green Spring Rolls with Ginger Miso Dressing
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • 6 rice paper wrappers (approximately 22 cm or 8.5 in diameter)
  • 9 large basil leaves, cut in half lengthwise
  • 2 cups spinach
  • 2 small avocados, sliced
  • 1 cup daikon radish, julienned
  • 1 cup pea shoots (or other micro greens)
  • ½ lime, juiced
  • ¼ cup green onion, finely sliced
  • Miso Ginger Dressing
  • 2 tablespoons rice wine vinegar (use one with no added sugars if available)
  • 2 tablespoons water
  • 1 tablespoon cold-pressed sesame oil
  • 1 tablespoon organic light miso paste
  • 1 tablespoon organic tamari
  • 1 teaspoon ginger, peeled and minced
  • 1 garlic clove, minced
DIRECTIONS:
  1. Blend the dressing ingredients together and set aside. Make each spring roll one at a time. Dip one rice paper fully into water for a few seconds then remove, place on a kitchen towel, stack ⅙th of the ingredients in the middle then fold over the bottom, flip one side in and then fold the top over. Alternatively you can fold in the bottom then both sides and then the top for a more compact package. Serve immediately or wrap in damp paper towel (so the rice paper does not dry out) and store in plastic wrap in the fridge for up to one day.
Recipe by Love from the Land at https://www.lovefromtheland.com/fresh-green-spring-rolls-ginger-miso-dressing/