Chop all of the vegetables, and toss in a mixing bowl. Boil water in a pan at least the width of the spring roll skins. Submerge each skin in the boiling water for a count of 5, then roll each one as you go. (They want to stick together like glue.)

Gently take the skin out of the water. Run the skin under cold water for a few seconds, so handling is easier. Wet a plate, and spread out the spring roll skin. Place the filling on the s/r skin, making a line on the edge closest to you. Roll it up, folding in the left and right corners (like burrito). Continue with the rest.

This is a great way to use any fresh produce you may have in the fridge.

This recipe is: Vegan, Gluten Free, Wheat Free, Dairy Free, Casein Free, Vegetarian, Organic.

Here are some dipping sauce ideas: Peanut butter with a dash of soy sauce
OR
1/2 cup fresh lime juice
1/4 cup sweetener
2 tablespoons Soy Sauce or Tamari
1 tablespoon chopped fresh cilantro
2 minced garlic cloves

Warm until vegan sugar dissolves, whisk and chill. You can add hot sauce or pepper flakes if desired

Enjoy!

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Serves: 1 dozen

Preparation time: 20-30 minutes

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