In honor of my obsessive love for asian food, and my trip planned to Japan next month, I had to make some Vegan and Gluten Free Spring rolls with a sweet plum sauce. These are perfect for a refreshing appetizer, or devour them for lunch! These can be made in advance and stored in the fridge till your belly roars. (Just beware of the avocado turning brown).
8-12 spring roll rice paper wraps
4 cups boiling water
1 1/2 cups jasmine rice
3 carrots, thinly sliced
1 cup bean sprouts
1-2 avocados, sliced
1 cucumber, thinly sliced
Plum Sauce
2/3 cup plum sauce
1 Tbs Soy Sauce (optional)
2 Tbs rice vinegar
1 Tbs ginger
1 T Agave
Cook rice and prepare all vegetables. In a bowl, pour boiling water and one at a time and soak rice paper wraps till soft. Pat wraps slightly dry and fill with rice and veggies. Roll tightly, similar to a burrito (all sides should stick to each other when done), and place on a plate, not touching, or they will stick together. In a small bowl, whisk together the plum sauce ingrendietns. Dip spring rolls in the sauce & devour!
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