Lentil Spring Rolls
Light, Healthy Lentil Spring Rolls filled with fresh Veggies!!!
Ingredients
Red Lentil Mixture
- 1 cup Red Lentils
- 2 tsp Lemon Juice
- ¾ tsp Chaat Masala
- ¾ tsp Cumin Powder coarsely ground dry roasted cumin seeds
- 1 Serrano chili deseeded and finely chopped
- ½ cup Cilantro
- Salt as per taste
Mint Chutney
- 1 cup Mint Leaves
- ½ cup Cilantro Leaves
- ½ cup Greek Yogurt
- ½ Serrano Chili
- ½ tsp Dry Mango Powder
- 1 Garlic Clove
- Salt as per taste
Rolls
- Rice Paper
- 2 Carrots julienne
- 1 cup Red Cabbage chopped
- 10 Spinach Leaves
Instructions
- Heat a pot over medium heat, add rinsed red lentils and 2 cup of water. Cover and simmer until cooked. Drain the water.
- In a bowl add cooked red lentils, lemon juice, chaat masala, cumin powder, serrano chili, cilantro, salt and mix.
- Pour water in a bowl, large enough to dip a sheet of rice paper.
- Place a rice paper in the water and let it soak for 30 sec. Remove from the water, shake off the excess and place on a flat surface.
- Spoon red lentil mixture to the bottom 1/3 of the rice paper, top it with carrots, red cabbage and spinach leaves.
- Gently pull the bottom of the rice paper over the filling, tuck the filling in and roll. Fold in the sides of the rice paper. Gently but tightly roll like a burrito.
- Enjoy with a dip of your choice.
Mint Chutney
- In a food processor add yogurt, mint leaves, cilantro leaves, chili, garlic and give a pulse. Season
- with salt and dry mango powder.