Crispy Spring Rolls

The Complete Book of Raw Foods

Great spring roll replacement


2 c soft dark greens (such as spinach or watercress)
2 avocados, peeled and pitted
1 clove garlic, peeled
1 inch piece gresh ginger
1 c almonds, soaked for 12 hours and sprouted for 1 day
8 chinese leaves
1 c bean sprouts
½ c chives
½ c green onions, cut into thin strips


mince the dark greens with the avocado, garlic, ginger and sprouted almonds until smooth but still chunky
cut the Chinese leaves so that you are only using the top 4” portion
spread some of the mixture onto the top of a Chinese leaf
place the bean sprouts, chives and spring onions on the leaf lengthwise
roll up the leaf so it overlaps
place the spring rolls open side down on a plate
serve with Sweet Apricot Sauce

optional – add 4 t lemon juice and 1 t sea salt to dark greens and avocado mixture
tip – use a food processor to mince the dark greens and avocado mixture