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Vietnamese Spring Rolls

Lisa Bryan, Downshiftology
  • 30 minutes
  • Serves 10

INGREDIENTS

15

Shrimp, medium raw

10

Asparagus spears

2 cups

Baby spinach

3

Carrots

2

Cucumbers

2

Garlic cloves

1

Lime

1 cup

Mung bean sprouts

2 cups

Red cabbage

1/2 cup

Almond butter

1 tbsp

Blackstrap molasses

5 tbsp

Tamari

2 tsp

Sesame oil, toasted

2 tsp

White wine vinegar

3 tbsp

Water

(optional) sriracha sauce or chili powder