Lemon-Ginger Sauce
Serving: 6-8 rolls
Time: 30 minutes
- ¾ cup raw tahini
- 2 Tbs. raw agave nectar
- 4 tsp. nama shoyu or soy sauce
- 1 Tbs. lemon juice
- 2 tsp. minced fresh ginger
Spring Rolls
- 8 Swiss chard or romaine lettuce leaves, tough stems trimmed
- ½ cup grated or julienned carrots
- ½ cup grated or julienned raw beets
- ½ medium red bell pepper, seeded and thinly sliced or julienned (½ cup)
- ½ cup mung bean or sunflower sprouts
- 8 large fresh basil leaves
- 4 sprigs fresh mint
Lemon-Ginger Dipping Sauce:
In a bowl mix all ingredients with 1/2 cup water.
Live Spring Rolls:
Take your chard leaf and fill it by adding beets, carrots, sprouts and bell pepper. Top with fresh herbs mint and basil. Roll chard leaf around filling, tucking in edges. Serve with Lemon Ginger dipping sauce.
nutritional information
Per Roll:
- Calories: 167
- Protein: 6 g
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 15 g
- Cholesterol: 0 mg
- Sodium: 282 mg
- Fiber: 4 g
- Sugar: 6 g
