Have a bunch of veggies raw and cooked, sliced thinly to roll into the rice flour skins. We used; cooked kale, cooked cabbage, cooked shitake mushrooms, raw shitake, carrot, radish, parsley and cilantro.
Lay an assortment of items lengthwise and fold the ends over and then roll. The wet rice skins will stick together. The spring rolls can be eaten raw or barking dog likes them braised in oil in the skillet.
Serve with dipping sauce. The preference tonight was the peach jam and red pepper and the dijon mustard.
1 comment:
Vegan MoFo
These look great! And I love your blog!
Post a Comment