Healthy Vegan Spring Rolls Recipe:
I know I owe you an apology for not uploading a single post for good 10 days. I am sorry, but I had to rush to attend Hubby’s grandpa who was hit by a speeding car that ran over his ankle, causing severe injuries that took two surgeries to fix his ankle. Though he is better now but at 90 it will take a while before he can walk on his own again , pray that he heals fast for nothing is more depressing than being bed ridden for an otherwise sturdy and active man at his age.
Well, before I heard this news on the 7th I was making us a light and healthy lunch of spring rolls stuffed with mung bean sprouts and tofu. I did have the pictures but was too upset over the news to write my post, had thought I shall update it whenever I get time but time is a luxury one cant afford while attending hospital matters. Now that he’s better and I am back home, here’s the recipe for my healthy vegan Spring rolls. I used tofu, mung bean sprouts, lettuce, purple cabbage and shallots for the filling, to add flavor was my coarsely pestled sauce of mint, garlic, raw mangoes and onion and a final touch of capers and fresh parsley was just right to add a balance of flavors to the gluten free rolls.