Spring Rolls with Cilantro Lime Sauce

Like it? Share it!

These finger grabbing wraps are so great for spring and summer with their fresh, raw ingredients. Collect the vegetables you love to wrap up in these brown rice sheets.

Cucumbers

cooling, hydrating, vitamin C

Carrots

vitamin A, biotin, low glycemic index

Avocado

monounsaturated fats, fiber, vitamin K

Tempeh

protein, iron, magnesium, vitamin B6

Greens

spinach, kale, arugula – iron, calcium, vitamin C

Nori

protein, fiber, iron

Cilantro essential oil

powerful cleansing and detoxifying properties; healthy digestion; soothing and cooling to the skin; adds a fresh, herbal aroma to any essential oil blend when diffused. Try it on meats, salads, dips, and guacamole for a flavorful twist!

Lime essential oil

cleansing when taken internally or used topically; purifying skin, air, and surfaces; refreshing and energizing

Spring rolls with Cilantro Lime Sauce @Jenni_Hulburt http://bit.ly/1FL4JLZ

INGREDIENTS

8-10 brown rice wraps
6-8 nori sheets
1 pound tempeh
2 carrots
1/2 cucumber
2 cups greens
1 avocado
1/4 cup thai basil leaves

Cilantro Lime Sauce

3/4 cup almond butter
1 Tablespoon garlic chili sauce
1 teaspoon tamari
1 teaspoon honey or maple syrup
1 drop lime essential oil
1 drop cilantro essential oil
water, to consistency

DIRECTIONS

Cut your vegetables in long strips.
Cook tempeh in a skillet with 1 teaspoon coconut oil or avocado oil, browning both sides.
Soak rice wraps in water for 30 seconds or less. Use a bowl filled with enough water to cover the wrap.
After soaking the rice wraps, they will be wet and sticky. Lay the wrap flat and place ingredients on one end of wrap.
Begin wrapping the end closest to you over the filling. Then wrap each side towards the middle to seal the ends. Keep rolling to enclose the ingredients in the rice wrapper.
Repeat until all ingredients are wrapped!
For the sauce: Blend all ingredients in blender and store in fridge in a glass container (mason jars work well)