by Megan Winfrey

Trying to incorporate more raw foods into your diet? There's really no better way to benefit from the organic produce we receive each week than to eat it raw. Cooking leeches out vital nutrients - even a light steam takes out some of the good stuff. This is, by far, is my favorite way to eat raw veggies (dipped in Grandma's Hummus comes in close second). Fun to make and so versatile, you're gonna love experimenting with your own versions of this recipe.



Vegetable Spring Rolls

• 10 leaves of spinach
• 12-15 leaves of parsley
• 2 carrots, julienned
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 pack of spring roll paper

Recipe for peanut sauce which you probably have the ingredients for in your pantry.

Fill a dinner plate with water, as close to the edge as you can. Carefully put on a flat surface with plenty of space around you for assembly. Gather all of the ingredients, keeping everything at arm's length. To prepare the paper for wrapping, submerge one paper at a time into the plate of water. Flip and submerge the other side. The paper will still feel stiff, but will soften up while you assemble the vegetables.



Lay out the paper and mound the veggies in the center. Really pile them on if you want to, the paper will stretch and stick to cover it all. I am a fan of the burrito method of folding, which I outlined in photographs. Basically, fold one side over and tuck under the veggies. Fold up the sides to meet the center, then roll. The paper should be thin and very sticky.

Literally, that's it! Dip in delicious peanut sauce, Bragg's, stir fry sauce, hummus, salsa, whatever!

Don't you just love when impressive cooking is simple?! And, actually isn't even cooking at all!