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Serves 10

1 jar of RAW Organic Fresh Sauerkraut - Ginger Lemon

1 head Butter Lettuce , leaves cut from the firm centre rib

1 medium-large Red Pepper , peeled and cut into 3-4 inch strips

1 medium-large Yellow Pepper , peeled and cut into 3-4 inch strips

1 bunch fresh coriander

2 medium Carrots , top removed, peeled and cut into 3 inch julienne strips

1 medium Cucumber , peeled and cut into 3-4 inch julienne strips

1 package Vietnamese Rice Paper Wrappers for spring rolls

Suggested dipping sauce: Peanut / Sweet chilli sauce (available in the Asian section of most grocery stores or online)

1. Dip the rice paper into warm water to fully wet and place on a plastic cutting board or a clean, damp kitchen towel (without texture). The wrapper will continue to soften as it sits. Note: dip only one wrapper at a time and complete one spring roll before dipping the next wrapper to avoid over-wetting and tearing.

2. Layer ingredients for the filling approximately 2-3 inches from the bottom and in a rectangular pile (see photos below): 6 coriander leaves, 2-3 lettuce leaves, 2-3 pepper strips, 3 cucumber strips, 2-3 carrot sticks, 1 tbsp RAW Sauerkraut.

3. Using dampened fingertips, fold the bottom up over the filling. Fold each the right and left sides over vertically.
Using firm pressure, gently roll the end with the filling over to snugly seal the spring roll. The wrapper is self-sealing so will stick to itself.


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