Recipe of the month
Crispy Spring Rolls with Apricot Sauce
A healthy alternative to the normally deep fried version!
Also very high in antioxidants to keep you young and fresh!
Serves 4
Ingredients:
2 cups soft dark greens (like spinach, watercress etc)
2 avocados, peeled and pitted
1 clove garlic, peeled
1 inch piece fresh ginger
1 cup almonds, soaked for 12 hours
8 Chinese cabbage leaves
1 cup bean sprouts
1 cup spring onions, cut into thin stripes
10 dried apricots
½ teaspoon anise seed
½ teaspoon fennel seed
½ cup orange juice
Directions:
- mince dark greens with avocado, garlic, ginger, almonds and some fresh ground pepper in food processor until smooth but still chunky
- cut Chinese leaves so that you are only using the top 4 inch portion
- spread some of the mixture on top of the Chinese leaf
- place bean sprouts and spring onions on leaf
- roll up leaf and place open side down on a plate
- for the apricot sauce blend the dried apricot, anise seed and fennel seed in food processor
- add just so much orange juice to the mixture that it is sauce-like and you can dip the spring rolls into it
320 kcal
Fat: 15g
Protein: 14g (only 4g of saturated fats!)
Carbs: 41g
Martina from www.bangkokfitnessanywhere.com