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!