Kombucha dip raw spring rolls
Prep time: 45 min
Ingredients for approx 10 rolls
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.