Category: Edamame
Yields: 4 Servings Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins
Ingredients
Adjust Servings
- Carrots
- Spring Rolls
- Ponzu Sauce
Instructions
- Carrots
- Add 4 in. of Water to a small pot
- Bring to a boil
- Once boiling, add prepared Carrots
- Cook for 1 min.
- Drain and place in a bowl
- Cover with Olive Oil, Vinegar, and Fresh Ginger
- Set aside until ready to be built Spring Rolls
- Bring a large pot of Water over medium heat to a simmer
- Working with one Rice Wrapper at a time, dip each wrapper into the Water, immersing for 10-15 sec. until workable
- Lay the wrapper onto a work surface and begin by adding ¼ cup of Spinach to the base (leaving a 1” border), ¼ of the Cooked Spaghetti, about 5-7 Carrot matchsticks, 4 of the Tofu strips, drizzle 1 tbsp. of Almond Butter and sprinkle 1tbsp. of Roasted Peanuts
- Fold the bottom half of the Rice Paper over the filling
- Holding the whole filling tightly continue to roll the wrapper from the bottom to the top, like a cigar
- Place on a lightly greased tray or plate and continue with remaining wrappers and ingredients
- When ready to serve, slice in half, garnish with black and white Sesame Seeds and serve alongside Ponzu Sauce Ponzu Sauce
- Combine all Ingredients in a small bowl
- Whisk and set aside until ready to serve
Notes
Cooking Tip: Rinse under cold water after draining to stop the cooking.