Green Goddess Spring Rolls with Avocado Dipping Sauce
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 10 spring rolls 1x
- Category: gluten free, dairy free
Scale
Ingredients
- 10 rice paper wraps
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 cucumber, sliced and speared
- 1 green pepper, sliced
- 1 cup greens of choice (I used spinach)
- 1/4 cup scallions, chopped
- Avocado Dipping Sauce:
- 1 ripe avocado
- 1 tablespoon avocado oil
- 1/2 cup Primal Kitchen Avocado Mayo (can sub mayo of your choice)
- 4 tablespoons cilantro
Instructions
- In a food processor or NutriBullet combine avocado dipping sauce and pulse until creamy
- Pour sauce into a bowl once done and set aside
- Next begin making spring rolls
- In a shallow dish, pour some hot water and fill about ⅓-1/2 way
- Take a rice paper wrapper and completely submerge it in the water 10 to 15 seconds, until pliable
- Place the rice paper onto a damp cutting board and begin making spring roll
- Place a handful of quinoa, avocado, cucumber, green pepper, greens and scallions in wrap
- Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly to form the spiring roll
- Repeat with remaining rice papers, enjoy with Avocado Dipping Sauce
- *Will stay good in fridge for about a day but not longer because of avocado*