Fresh Spring Rolls
FRESH SPRING ROLLS with spiralized vegetables | Made using angel hair spirals of red beets, carrots, and yellow squash with julienne cucumbers, fresh basil, avocado, and pea sprouts. These fresh rolls are amazing with a creamy red curry sauce. If you make a large batch of dipping sauce and veggie spirals, you can store them in sealed glass containers and put these spring rolls together in under 10 minutes. The veggies keep fresh for up to 3 days and the red curry sauce for about 5 days. You can use the leftover curry sauce for a salad dressing or to pour over lightly steamed vegetables and brown rice for a Thai-inspired dinner. <br><br> Red Curry Sauce Recipe:<br><br> 3/4 cup water<br> 4-5 dates<br> 3 Tbsp tahini<br> 2 Tbsp lemon juice<br> 1 Tbsp red curry paste (Thai Kitchen brand)<br> 1 Tbsp tamari<br> 1/2 inch chunk of fresh ginger or 1/2 tsp ginger powder<br> 1 garlic clove or 1/2 tsp garlic granules<br><br> Blend in a high-speed blender until creamy. <br><br> Make a double batch to use over the course of 5 days as a dipping sauce, salad dressing, or sauce for steamed veggies and rice dinner.
Recipe Intro From feedfeed