Spring rolls

Petrea Hansen-Adamidis

Leave for wrapping of choice: young collards, lettuce, Chinese cabbage;
Filling:
Shredded sweet potato,
Shredded diakon radish,
Spring onions,
Small spouts of choice like fenugreek/ red clover/broccoli sprouts,
String beans as is or sliced thinly length wise.
Sauce:
Tahini,
Lemon
Agave/honey or other sweetener such as dates,
Water to consistency.

Assembly: place veggies inside the leaves, plus a spoonful or so of sauce, roll & enjoy. Dip in any leftover
sauce.




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