Cabbage, Carrot, and Avocado Spring Rolls

I find spring rolls to be the perfect snack, the perfect (to go) lunch, contribution to a picnic, or even a light dinner. There are so many combinations, textures, colors, and flavors to experiment with- they can literally be made with anything you have in the refrigerator/pantry. I could eat these every night and be completely content. The fact that they are super easy to make is just an added bonus.



This time around I went for a raw cabbage, carrot, and avocado combination; it did not disappoint.



Instead of being fried like Chinese egg rolls, these are served fresh, letting the textures and flavors of the vegetable filling shine through. I served mine with a side of low sodium tamari sauce for dipping, but I bet a peanut sauce would be tasty too. I may have to try that for next time!

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Cabbage, Carrot, and Avocado Spring Rolls

Makes 6 servings.

Ingredients:

• 1/4 head red cabbage, sliced thin
• 1 lime, juiced
• 1 tablespoon honey
• 1 ripe avocado
• 1 carrot, sliced thin julienned
• 1/2 cup sprouts
• 6 spring roll wrappers
• Fresh grated ginger, to taste

Directions:

• Shred cabbage and toss with juice from lime and honey. 
• Slice avocado in half, remove pit, carefully scoop out the whole avocado and slice thin
• Set up your spring roll station with a hot water bath, cabbage mixture, avocado, carrot, sprouts, ginger, and a place to roll/cut each spring roll.
• Soak the rice paper for 10-15 seconds. Place the rice paper on a cutting board and load with vegetables. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients. 
• Slice in half and serve.