Spicy Garbanzo Spring Rolls

I don’t know about you, but I love a spicy kick!  These spring rolls are low fat, vegan, and full of kick!  Get my lips burning!  The spiralized zuccini in these is a new twist from what I’ve made before, lending a wonderful crisp texture and adding extra satiety via nutrients!  It’s pretty simple really!  

Spicy Garbanzo Filling:

1 can garbanzos 

4-5 steamed new potatoes

1/2 jalapeño, finely minced

Black pepper, dash

1/4 lemon juiced

Mash together a can of drained/rinsed/organic garbanzo beans, along with steamed potatoes. Incorporate lemon juice, black pepper, and jalapeno to taste to make a lovely chick pea salad that you could eat all on its own. But isn’t everything better with some crispy veggies?!

To Assemble:

12 rice wrappers

2 spiraled Zucchinis

4-5 oz fresh baby greens 

1/2 red bell pepper, sliced thin

1/2 cucumber, sliced thin

Moisten wrappers one at a time with warm water, transferring to your work surface to fill er up.  I started with the greens, then the zuccini, then the garbanzo mash, then bell pepper and cucumber. Fold on up and set aside on a plate as you continue with the other 11. Then whisk together a quick light dipping sauce below.

Mix together:

1 tbs liquid aminos

1/4 lime juiced

1-2 lemon juiced 

* A wedge of orange juiced in there would also be awesome!

Keep up to 24 hours in a sealed container in the fridge, beyond that, the wrappers will really start to dry out. Serves 2 generously!! Enjoy!

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