This particular spring roll uses the leftovers from this recipe here.
OR... you can just make a fresh batch of the Mexican Cauliflower Rice and serve them in spring roll form with an Avocado Lime Dipping Sauce (recipe below).
For the spring rolls, you’ll need some egg roll wrappers, I use Nasoya brand typically; they’re in the refrigerated section.
Place about two tablespoons of mixture on the wrap and fold according to the instructions on the package. Basically, place the filling in the middle, fold one corner of the wrap over the filling, then the other side to close it up, and roll.
Place the rolls on a baking sheet lined with parchment, spray the tops with non stick spray, and bake in a preheated 400° oven for a total time of 12 minutes or until golden.
Now the Avocado Lime dipping sauce.
What you’ll need:
- 1 Avocado, flesh and pit removed
- 2 garlic cloves
- 1/2 tsp kosher salt
- few grinds of black pepper
- 1 lime, juiced
- 1/2 cup parsley
- 1-2 tsp sunflower or canola oil
Blend all ingredients in a powerful blender or food processor until desired consistency. I like the sauce to be pretty thick so that it sticks on the spring roll.
And just like that, you’re done. Serve with the spring roll or even some tortilla chips and veggies.