Fresh spring rolls & flavorful sauces

Spring rolls
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Vegan, plant-based, organic, low-glycaemic index and gluten-free



  • 10 round rice paper wrappers
  •  Herbs and spinach lettuce
  •  1 cup coriander (cilantro)
  •  1/2 cup fresh mint leaves
  • 1 handful fresh spinach leaves or fresh lettuce
  • 2 cups fresh bean sprouts or any sprouts
  • 2 carrots
  • 1/2 red pepper or 1 green pepper
  • 2 avocados
  • 1/2 or a small courgette
  • 1/3 red cabbage
  • 1 lemon, the juice
  • 1 lime, the juice
  • 1/3 cup extra virgin olive oil

Extra delicious variation:

  • 8-10 asparagus
  • 1 cup cooked quinoa, any color mixed with juice from 1/2 lime and 1 tsp Himalayan salt and set aside.


Wash them all.

1.  Thinly slice or julienne all the vegetables (carrots, bell peppers and courgette)
2.  Wash the herbs and green lettuce/spinach
3.  Slice the avocados

Choose one of the following vegetables or all of them:

4.  Thinly slice the red cabbage and mix in a bowl with the juice from 1/2 lemon and 2 tbsp oil for 1/2 hour
5.  Thinly slice courgette and toss them in a dressing or sauce you choose.
6.  Sauté the asparagus over medium high heat, stirring until tender 3 minutes.



  • 1 tbsp almond butter
  • 1 cup cashews, soaked for 15 minutes
  • 1 cup water
  • 1 tbsp soy-free seasoning sauce / low sodium soy sauce / Braggs liquid amino
  • 1 fresh chilli
  • 1/4 red pepper (option)
  • 2 tsp ginger root
  • 1/2 lime, the juice

In a blender mix all ingredients.
Blend it and taste with Himalayan salt and pepper.


  • 1 handful of parsley/coriander
  • 1 tsp lemon zest
  • 1 garlic
  • 1/3 cup extra virgin coconut oil
  • 1/3 cup water

In a blender mix all ingredients.
Blend it and taste with Himalayan salt and pepper.



Fill a bowl with warm water.

Take one piece of rice paper and make a quick dip in the a bowl to soften the rice paper, about 3-5 second.
Transfer to a cutting board with a smooth damp surface or on a clean damp cloth and gently spread out into a circle.
Start adding 3-4 different vegetables and always use herbs and lettuce for each roll.

I like to make them look different.

Add the vegetable to the bottom third of the wrapper:

1. Place a spoonful of quinoa, and layer carrots, red peppers, courgette, and fresh herbs and spouts on top.
2. Add a spoonful of quinoa, and l fresh herbs, 2 sliced avocado, few leaves of spinach and sprouts on top.
3. Arrange a layer of herbs, 1 asparagus, spiralized courgette and sprouts on top.

4. Fold uncovered sides inward, then tightly roll the rice paper and continue rolling until seam is sealed.
5. Place seam-side down on a serving platter.

6. Don’t be afraid of making your own spring rolls with any vegetables you like.
The first few rolls might be a bit messy, but they will still taste good.

Serve your homemade fresh spring rolls with the sauces and enjoy!

To serve for later you can cover the rolls with a moist towel to keep them fresh.


Photos & recipes by SIMONNE HOLM

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