Fresh spring vegetables are rolled in rice paper wrappers and served alongside a tangy, herbed tzatziki sauce. These are wonderful as a fresh appetizer or light, energizing meal.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Appetizer, Wrap
Servings: 10spring rolls
Author: Ashley Melillo | Blissful Basil
Ingredients
Herbed Tzatziki
½cupsoaked raw cashews*
⅓cupwater
¼cuppeeled and diced cucumber
1tablespoonlemon juice
1garlic clove
2teaspoonsapple cider vinegar
¼teaspoonsea salt
¼cupgrated cucumber
2tablespoonchopped chives
1tablespoonchopped cilantro, optional
black pepper, to taste
Spring Rolls
10spring roll rice wrappers
20thin asparagus stalks, trimmed and halved
½ouncefresh chives, trimmed and roughly chopped
2persian cucumbers, halved and cut into thin strips
1cupjulienned sugar snap peas
1avocado (sliced)
5butter lettuce leaves, roughly torn
Instructions
Herbed Tzatziki
Add the soaked cashews, water, peeled and diced cucumber, lemon juice, garlic, acv, and sea salt to a high-powered blender. Blend on high until smooth (about 2-4 minutes).
Transfer to an airtight container or jar, and stir in grated cucumber and chopped chives. Add black pepper and more sea salt, to taste, if desired.
Refrigerate until ready to use.
Spring Rolls
Fill a large skillet with hot, not boiling, water. Take one rice paper round, slide it into water, let it soak for 20-30 seconds or until tender, and remove. Place on a clean work surface.
Fill the bottom third of the rice paper round with the asparagus, chives, cucumber, pea pods, avocado, and lettuce. Fold in the sides of the rice paper wrapper first, then begin to tightly roll the rice paper wrapper forward. Set roll aside.
Repeat with each rice paper round.
Serve fresh alongside the tzatziki sauce.
Notes
*Soak the cashews in water for 2 hours before blending.