Spring Rolls

• 1 clove garlic, chopped
• 2 cups shredded cabbage
• 2 cups shredded radish
• 1 cup shredded carrots
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated ginger
• 1 tablespoon red miso
• 1 tablespoon Nama Shoyu or tamari soy sauce
• 1 tablespoon raw or untoasted sesame oil
• 15 to 20 rice spring roll wrappers
• 1/2 cup finely sliced red bell peppers
• 1/2 cup thinly sliced cucumber
• 1/2 cups finely chopped fresh cilantro
• 1/2 cup Asian Dipping Sauce (recipe follows)
• 1/2 cup ground raw almond butter
• 1 teaspoon grated ginger
• 1/2 teaspoon cayenne pepper powder
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons Nama Shoyu or tamari soy sauce
• 2 tablespoons raw or untoasted sesame oil
• 2 teaspoons finely chopped ginger
• 1 teaspoon white miso
• 1 teaspoon raw honey

1. To make the filling, place the garlic, cabbage, radish, carrots, lemon juice, ginger, miso, Nama Shoyu, and sesame oil in a large bowl.
2. Mix and let marinate overnight, or for 12 hours, in the refrigerator.
3. To make the paste, place the almond butter, ginger, and cayenne in the food processor and blend well to combine.
4. Set aside.
5. Once the filling has marinated, prepare the rolls.
6. Soften a rice wrapper by soaking it in warm water for 1 minute.
7. Carefully remove the rice wrapper from the warm water, and place it on a cutting board.
8. Dab it dry with a paper towel.
9. Carefully and gently spread 1 teaspoon of the paste across the bottom of the wrapper.
10. Next, layer a spoonful of filling (be sure to drain any excess liquid), a piece of red bell pepper, a slice of cucumber, and a tablespoon of cilantro.
11. To form the spring rolls, first fold the right and left sides of the wrapper over the filling (like a burrito).
12. Then, starting at the bottom, roll up the wrapper.
13. Repeat steps 3 through 5 for the remaining wrappers.
14. Arrange the rolls seam side down on a platter, and serve with Asian Dipping Sauce.
15. To Make the Asian Dipping Sauce:
16. Place all of the ingredients in a food processor or blender and mix until fully combined.
17. Serve immediately, or transfer to a container and refrigerate until ready to use.

clove garlic, cabbage, shredded radish, carrots, freshly squeezed lemon juice, ginger, red miso, nama shoyu, sesame oil, rice spring roll wrappers, red bell peppers, cucumber, fresh cilantro, asian dipping sauce, ground raw almond butter, ginger, cayenne pepper, freshly squeezed lemon juice, nama shoyu, sesame oil, ginger, white miso, honey

Taken from www.cookstr.com/recipes/spring-rolls (may not work)