I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet 🙂
You need
For fresh spring rolls:
Vietnamese spring roll wrappers
-Cilantro
-Green onion
-Cooked brown rice
-Avocado
-Greens
-Micro greens
-Cooked shrimp
-Cooked kabocha squash
For dipping sauce:
Simply combine
-1 lime, juiced
-2tbs pb2 (or peanut butter of choice)
-1 tbs liquid aminos (or soy sauce)
-1/4 tsp sesame oil