If you have left over marinade and veggies you can toss them in with some Kelp Noodles and thin out some of the dipping sauce with water for a second dish of Pad Thai!
For the Marinade:
2 tablespoons freshly squeezed lemon juice
3 ½ tablespoons honey
1 ½ soy sauce
1 ½ tablespoons minced ginger
1 tablespoon hot chili sauce (If you don't like Spicy stuff then omit this)
1 tablespoon olive oil
¼ teaspoon sea salt
Blend all ingredients in a high-speed blender and set aside.
Veggie for stuffing:
**You any veggies you want!!!!
1 zucchini finely julienned
1 cup red cabbage shredded
1 carrot finely julienned
1 red pepper finely julienned
1 ½ cups shredded coconut meat
2 tablespoons cilantro chopped
1 avocado, julienned (set aside until assembly)
In large bowl, place all the ingredients and toss with the marinade. Allow to marinate for at least one hour.
Spicy Almond dipping sauce
1 cup almonds
1 tablespoon ginger, minced
2 cloves garlic, minced
1 tablespoon hot chili pepper sauce (again, if you don't like spice, skip this!)
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon Braggs soy sauce
½ cup water
pinch sea salt
pinch pepper
In a food processor, blend the almond into a mill. Add the minced ginger, garlic, hot pepper sauce, lemon juice, honey, braggs, water, salt and pepper, and blend until smooth.
You need a package of Spring Roll Wrappers for assembly
Assembling the spring rolls:
Fill a salad bowl ¼ full with warm water. Soak a rice paper wrap in the warm water until it is very flexible but not rubbery. Make sure not to over-soak the rice paper. If the rice paper is over soaked it will break when wrapping the veggies. It is best to soak one rice paper wrap one at a time.Lay the soaked rice paper wrap on a cutting board surface. Place one slice of avocado in the center of the paper, add some veggie and 2 spoonfuls of dipping sauce. Fold the wrapper over the mixture, fold sides in, and then roll up! Enjoy!!!!
