Spring Rollups
Spring Rollups
These veggie-packed spring rolls are a delicious way to eat vegetables and perfect to use up any leftovers.
Ingredients
For the Filling
- 2 beets, peeled & shredded
- 1 bunch beet greens, coarsely chopped
- 3 carrots
- 1 cup Great northern beans, cooked
- 1 bunch Spring onions, thinly sliced
- 1 bunch garlic scapes, thinly sliced
- 1 bunch cilantro, finely chopped
For the Wrap
- 1 head green cabbage, Napa cabbage or fresh lettuce, core removed
For the Dipping Sauce
- 3 tbsp apple cider vinegar
- 3 tbsp vegetable oil
- 2 tsp honey
Instructions
For the Filling
- If using dried beans, prepare to package directions and set aside to cool.
- Peel beets and using the large holes on a box grater, shred the beets and carrots into a large mixing bowl.
- Cut the beet greens into bite-size pieces.
- Finely chop the spring onions, scapes and cilantro.
- Combine all ingredients and gently fold in the beans.
For the Wrap
- Cut cabbage or lettuce in half lengthwise and remove core.
- Carefully remove leaves and keep whole or cut leaves into smaller pieces (depending on the size of the wraps.)
- Lay leaves on a flat surface and add filling to the center of the leaf.
- Leave roughly one inch on each side of the filling and roll the leaf around the filling (folding in the sides to secure the roll).
For the Dipping Sauce
- Whisk together the vegetable oil, apple cider vinegar, honey and salt in a small bowl. Adjust to taste and serve alongside the wraps. Wraps can be served cold or at room temperature