Ingredients

• 4-6 spring roll wrappers rice paper
• 2 stalks broccoli shredded or julienned
• 1 medium carrot(s) shredded or julienned
• 1 cup cellophane noodles cooked
• 1/2 cup pea sprouts
• 1/4 bunch cilantro
• 1/2 medium bell pepper red, sliced thinly
• 3 onions(s) green, sliced lengthwise

For the Sauce:

• 1/4 cup almond butter freshly ground
• 2-3 tablespoons water
• 2 teaspoons vinegar rice wine
• 1 teaspoon honey
• 1 clove garlic minced
  A review of garlic studies in a 2007 issue of Molecular Nutrition and Food Research noted the role of garlic as both an insulin secretagogue and as an insulin sensitizer. Overall the research suggests that garlic has antioxidative, antiinflammatory, and antiglycative properties that contribute to its role in preventing diabetes progression and the development of diabetes-related complications.
• 1 teaspoon ginger fresh, minced

Directions

Combine the ingredients for the sauce in a bowl and set aside.

One by one, add the wrappers to a pan of cool water, allowing the water the cover each wrapper before adding the next one. Soak the wrappers for about 30 seconds or more until soft and then remove all wrappers from the water. Place them on a clean wet towel.

Arrange the veggies and noodles on top of each wrapper and roll, leaving the ends open.

Slice in half and serve with the sauce.

TIPS AND NOTES:

Try adding grilled shrimp or chicken in these for some extra protein.