Kombucha dip raw spring rolls

Kombucha dip raw spring rolls

Prep time: 45 min

Ingredients for approx 10 rolls

  • Rice paper 

  • ¼ head of red cabbage, thinly sliced

  • 1 bunch of spinach

  • 1 carrot, julienned 

  • 1 red bell pepper, julienned

  • 1 zucchini, julienned 

  • 1 avocado, sliced 

  • 1 mango, sliced 

*Consider doubling the ingredients if you want to get more rolls.

Soak rice paper in lukewarm water to become soft. Lay it on a wooden desk and dry it out with a paper cloth. Place the ingredients on a rice paper and roll it into a roll.

You can leave them in one roll or cut it in half. 

Almond chili dip 

  • 5 tbsp almond butter

  • ¼ cup lime juice (you can substitute it with lemon juice)

  • ¼ cup Hoppy hour kombucha (or more if you like a more runny dip)

  • 1 tbsp tamari soy sauce

  • 1 small piece of fresh ginger

  • 1 tsp chili flakes

  • 1 small bunch cilantro, chopped

Blend all the ingredients, except cilantro in a blender until smooth. Store it in a sealed glass jar in your fridge for up to 3 days. 

Soy chili dip

  • 3 tbsp chili sauce

  • 1 tbsp sesame oil

  • 1 tbsp sesame seeds

  • ½ lime, juiced

  • 1 pinch chili flakes

Place all the ingredients in a cup and mix with a spoon.

Serve as you see on the picture below.


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