Green Goddess Spring Rolls with Avocado Dipping Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 green pepper sliced
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 tablespoon avocado oil
- 1/4 cup scallions chopped
- 1 ripe avocado
- 10 rice paper wraps
- 1 cucumber, sliced and speared
- 1 cup greens of choice (i used spinach)
- avocado dipping sauce:
- 1/2 cup primal kitchen avocado mayo (can sub mayo of your
- 4 tablespoons cilantro
- Carbohydrate 6.66527868800345 g
- Cholesterol 0 mg
- Fat 4.783796312511 g
- Fiber 2.03772994881801 g
- Protein 1.4319215001259 g
- Saturated Fat 0.5917173750007 g
- Serving Size 1 1 spring roll (46g)
- Sodium 3.36010000110276 mg
- Sugar 4.62754873918544 g
- Trans Fat 0.678234500003537 g
- Calories 72 calories
In a food processor or NutriBullet combine avocado dipping sauce and pulse until creamyPour sauce into a bowl once done and set asideNext begin making spring rollsIn a shallow dish, pour some hot water and fill about ?-1/2 wayTake a rice paper wrapper and completely submerge it in the water 10 to 15 seconds, until pliablePlace the rice paper onto a damp cutting board and begin making spring rollPlace a handful of quinoa, avocado, cucumber, green pepper, greens and scallions in wrapFold 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 rollRepeat with remaining rice papers, enjoy with Avocado Dipping Sauce*Will stay good in fridge for about a day but not longer because of avocado*
