Mmm, there is nothing better than something so simple and so fresh to fill you up for lunch. These fresh salad spring rolls take mere moments to make. Filled with brown rice noodles, grated carrot, spinach or lettuce and alfalfa sprouts makes for a healthy and satisfying lunch.
Vietnamese rice rolls
Brown rice noodles
Organic alfalfa sprouts
Organic spinach or lettuce (chopped)
To prepare rice sheet for rolling, immerse in warm water for 5 seconds allowing the roll to become soft. Lay out flat and add your brown rice noodles that you’ve cooked in boiling water for only a moment, letting the noodles seperate than add to edge of your roll. Next add your grated carrot, greens and alfalfa (optional) and fold in two edges around veges, and roll together away from your body creating a nice sticky and incredibly fresh salad roll! Choose a dipping sauce and enjoy! I eat mine with a organic thai sauce.