Wednesday, September 1, 2010

Spring Rolls straight from the garden!

Fresh , raw, tightly rolled spring rolls are a favorite of mine. These were simple and very flavorful, crunchy, and looked fabulous served on a bed of Pea Shoots. I rolled these with cilantro, Thai basil, green onion, radish, carrot, Napa cabbage, Bok Choy and Shiitake mushroom
Served with a Citrus-Passion Fruit Chili Sauce and Tangy Almond Butter Dipping Sauce

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