Fresh spring rolls with spicy curry sauce
This dish can be served as an appetizer, lunch, dinner and, because of the bright colors, it is ideal for the parties. Food is natural, vegan, gluten-free and without cooking. It is very healthy and helps detoxify the body. Squash and carrot were cut to Julienne mode (fresh vegetables cut to the length of 6-7 cm and a thickness of 2 mm. Then, stack slices of one another and again cut lengthwise into thin rods of equal width of 1 to 2 mm).
1 yellow pepper, cut into strips
3 cups of baby spinach
3 leaves of red cabbage, cut into strips
8 rolls of rice paper
1/2 cup of soaked raw cashew nuts
1 carrot, cut into cubes
1 squeezed lemon
1 teaspoon of curry
1 teaspoon of turmeric
1/3 teaspoon of red pepper
Prepare all the vegetables for the rolls. Next, prepare a bowl of warm water in which you need to soak rice paper until it becomes tender (5-10 seconds). Remove the rice paper from the water and spread on the table. On rice paper, place baby spinach and straighten it with a hand. Then add the peppers, zucchini, carrots and cabbage. Fold the rice paper with the left and right side and raise the bottom edge over the vegetables. Firmly roll rolls until they are closed. Cut each roll short transverse to the desired size. Mix the ingredients for a curry sauce in a bowl and serve.