Ingredients:
- 1 package spring roll rice paper wrappers;
- For the Filling:
- 1/2 avocado, julienned;
- 2 carrots, julienned;
- 1 red bell pepper julienned;
- ½ package kelp noodles;
- 1 (2-ounce) package sunflower sprouts;
- Cilantro leaves;
Chili Dipping Sauce:
- 2 teaspoons tamarind paste;
- 2 tablespoons low-sodium tamari;
- Juice of ½ lime;
- Dash cayenne pepper;
- 1 small clove garlic, minced;
- 1 tablespoon ginger, minced (about a 1 inch piece, peeled);
- 1 tablespoon maple syrup;
- Chopped cilantro leaves;
- Minced fresh chile pepper (such as jalapeno or serrano) to taste
Directions:
Prepare filling ingredients.
Fill a container that will accommodate the rice paper wrappers with lukewarm water.
One at a time, place rice paper in water briefly, about 10 seconds making sure all edges are submerged. Remove from water and place on cutting board.
Arrange a small amount of each filling in the center of rice paper roll, fold sides in, then gently roll away from you. Serve with Chili Dipping Sauce.
