I'm getting a lot of requests for the recipe, and while I want to oblige, I can only give you part of it. I don't mean to be all weird and mysterious, but I kind of have to. I learned this really wonderful technique for making the spring rolls from Mark Reinfeld of Vegan Fusion. He specifically asked that we not share the technique online, and I have to respect that. But assuming that many of you already have your own way of making spring rolls, I can tell you what's inside of these. If you don't know how to roll up a spring roll, there are lots of YouTube videos on how to do it. I've watched a lot of them, and I really do know a better way, which I hope I'll get permission to share with you at some point. For now, here's all you get!
Spring Roll Filling
(in order of placement - all vegetables are raw)
white sesame seeds - down the center of the wrap
chopped lettuce - over the sesame seeds
grated carrots - over the lettuce
zucchini "noodles" - made on a Spiralizer - everything from here is placed for easy rolling
Buddha Belly Sauce - just a little over the zucchini
red bell pepper
Roll it up, slice in half at a slight diagonal, and garnish with black sesame seeds and asparagus. Serve with extra sauce for dipping if it won't be to messy.
Enjoy, and see you on Facebook!