These Summer Veggie Rolls are inspired by the Vietnamese summer rolls aka Salad rolls. They are great to make in advance and take on the go for lunch or even a picnic. Besides being super easy to make, they are almost raw and a delicious way to eat fresh veggies!
2 green onion stalks
1 cup of shredded purple cabbage
10-15 large spinach leaves
Method of Prep:
Cut the carrot and cucumber using a julienne cut. The spinach can be left as whole leaves. Chop the green onions and purple cabbage into smaller pieces. The avocado can be sliced into strips.
Place a single rice wrap in a bowl of warm water and allow it to become pliable. Shake the excess water off.
Lay the wet wrap on a clean counter surface. Place all the cut up veggies on the wrap, towards one end in the middle.
Fold the sides of the wrap in, and roll the wrap from the veggie side in. These wraps stick very well.
This recipe makes about 6 Summer Veggie Rolls.
Serve cold, Enjoy!