Sunflower Spring Rolls

Sunflower Spring Rolls
Prep time
Total time
Serves: 2-6
Spring Rolls:
  • ½ a cucumber, sliced in strips
  • 2 carrots, sliced in strips
  • ½ cup cilantro
  • 1 avocado, sliced in strips
  • 1 package spring rolls (we like the brown rice ones)
  • 1 zucchini, spiralized or grated soaked in tamari
  • 1 Tbsp. tamari
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 dash ginger powder
  • 1 dash garlic granules
  • water to thin out
  • ¼ cup Sunflower Seed Butter
  • sriracha hot sauce (optional)
  1. Follow the instructions on the spring rolls package for how to roll (usually involves dipping in water).
  2. Allow zucchini noodles to soak in tamari until ready to use and then shake extra sauce off over bowl.
  3. Wrap rolls with desired filling and then set aside.
  4. Make the sauce by mixing all ingredients together; add water to thin out to reach desired consistency.
  5. Spice up with sriracha if you wish.


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