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