Serves: 4
These colorful nori-wrapped spring rolls, paired with an almond ginger dipping sauce, make a delicious, healthy vegan meal packed with fiber, antioxidants, and essential nutrients. Purple cabbage, alfalfa sprouts, and zucchini support a healthy gut microbiome, while nori provides iodine to support thyroid function. The protein-packed dipping sauce serves as a flavorful complement to the rolls.
Ingredients (organic/biodynamic):
- 4 nori sheets
- 1 c. shredded purple cabbage
- 1 small carrot, julienned
- ½ cup cucumber, julienned
- ½ red pepper, thinly sliced
- ½ c. zucchini, julienned
- ½ avocado, sliced
- 2 c. of alfalfa sprouts
Instructions
- Place one nori sheet on a clean, dry surface with the long side facing you and the shiny side down.
- Spread ¼ cup of alfalfa sprouts evenly over the nori.
- Arrange a small portion of each vegetable in a horizontal line near the edge closest to you. Avoid overfilling to prevent tears.
- Carefully roll the nori away from you, tucking in the filling as you go. Use a little water along the edge to seal the roll.
- Cut the roll in half with a sharp knife. Repeat for the other three rolls.
- Serve with Almond Ginger Dipping Sauce (recipe below).
Almond Ginger Dipping Sauce
Serves: 4
Ingredients (organic/biodynamic):
- 2 T. almond butter
- 1 T. coconut aminos
- 2 T. water
- ½ tsp. grated ginger
- ½ tsp. minced garlic
Instructions
- In a small bowl, whisk all ingredients together until smooth.
- Add more water, as needed to adjust consistency.
- Enjoy!