Veggie Spring Rolls

These healthy, low-fat vibrant Veggie Spring Rolls are fun to make and even better to eat! You can stick to the recipe exactly or experiment with other combinations of fruits, herbs and vegetables you love. You could even get your family or friends involved and make and enjoy these together. We hope you love them!

In this recipe, the cucumbers are allies to the liver due to their ability to hydrate it. Your liver’s always in need of living water that’s filled with minerals and other nutrients, because your liver keeps your blood hydrated. It relies on sources such as cucumber for that living water. This minimizes dirty blood syndrome by helping reduce fats and toxins inside of dirty blood. Phytochemical compounds in cucumbers act as anti-inflammatories to the small intestines and colon. Cucumbers have a gentle blood-thinning ability, too, allowing for detox to occur naturally, without obstruction.

Radishes are another star ingredient in this recipe. They are a strong medicine for our livers. The pungent, biting nature of radishes comes from a compilation of chemical compounds, many of them undiscovered, that act as disinfectants to the liver, stopping pathogen infection and boosting the liver’s personalized immune system by increasing its white blood cells’ ability to fight and destroy invaders.

Veggie Spring Rolls 

Ingredients:

• 10-12 brown rice wrappers
• 1/4 small red cabbage, thinly sliced
• 1 large carrot, cut into matchsticks
• 3-4 radishes, thinly sliced
• 1/4 cup fresh cilantro
• 1/2 English cucumber, cut into matchsticks
• 1 medium-sized avocado, thinly sliced (optional)
• 1-2 tsp black or white sesame seeds, for garnish (optional)

Dipping sauce:

• 1/4 cup tahini 
• 2 1/2 tbsp lime juice
• 1 1/2 tbsp maple syrup
• 2-3 tbsp water
• 1/2 inch knob of ginger, finely grated
• 1 garlic clove, finely grates
• 1/4 tsp ground cilantro
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 2 tsp coconut aminos (optional)
• Sea salt, to taste (omit if using coconut aminos)
• Black pepper, to taste

Directions:

Make the sauce by putting all the sauce ingredients in a bowl and whisking until smooth and combined. Add water to reach desired consistency. Pour into a serving bowl and set aside.

To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds - until pliable but not soggy. Place the rice paper on a work surface and arrange the fillings on the 1/3 of the rice paper closest to you. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the filling. Keep rolling firmly, the rice paper is sticky and will seal itself. Repeat with remaining ingredients. To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce. 

Serves: 2 people

To find out more of the undiscovered healing properties of dozens of foods, check out the New York Times Best-selling book, Liver Rescue. 

This item posted: 01-Jan-2019

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