These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Rainbow Spring Rolls
From Statesboro Market2Go
<p>A fresh and gorgeous vegetarian recipe that pairs well with a flavorful almond butter sauce. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.liveeatlearn.com (Entered by Ariana Giddens)
FOR THE SAUCE:
3 tablespoons Almond butter
1 teaspoon Soy sauce
1 tablespoon Lime juice
1 tablespoon Honey
1 teaspoon Ginger (grated)
1 tablespoon Hot water
FOR THE SPRING ROLLS:
1 cup Radishes (sliced)
1/2 of A red bell pepper (sliced)
1/2 of A yellow bell pepper (sliced)
1 cup Carrot (sliced)
1 Avocado (sliced)
1/2 cup Basil
1/2 cup Cilantro
6 to 8 Rice paper spring roll wrappers
Step by Step Instructions
- Combine all the ingredients for the sauce in a bowl and set aside.
- Thinly slice all of the vegetables.
- Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving 2 inches on either side. Fold the sides of the paper over the veggie mound, then gently roll the paper up. Cover the finished rolls with a dampened paper towel while making the rest. Serve with the almond sauce.
Back to Recipe Listings
Click here to go back to the recipe listings