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@ashrafriyadah: #جلسات_خارجية #عروضات #خصومات #explore #السعودية

شركة اشرف الريادة
شركة اشرف الريادة
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Monday 06 July 2026 16:30:38 GMT
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2026-07-08 21:05:50
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@lạnh rồi đóa🥶😆
@lạnh rồi đóa🥶😆
A delicious excuse to finally clear out your produce drawer. 🥕 These Fresh Veggie Spring Rolls layer crunchy cucumber, peppers, cabbage, carrots, herbs, creamy avocado, and mango into one neat, satisfying bite. They’re fresh, colorful, fiber-packed, and surprisingly fun to make. Add vermicelli and a creamy peanut dipping sauce, and everything comes together with a rich, savory finish. Scroll down for the recipe! Fresh Veggie Spring Rolls Ingredients: 8 sheets rice paper 2 ounces rice vermicelli 1 avocado, thinly sliced 1 carrot, peeled and julienned 1 English cucumber, peeled, seeded, and julienned 1 mango, peeled and thinly sliced 1 red bell pepper, deseeded and thinly sliced 1 yellow bell pepper, deseeded and thinly sliced 1 bunch cilantro, leaves removed from stems 1 bunch mint, leaves removed from stems 1/4 red cabbage, shredded 8 pieces of butter lettuce, tough stems removed 2 tablespoons sesame seeds Peanut Dipping Sauce Ingredients: 1/2 cup peanut butter, room temperature 2 tablespoons rice vinegar Juice of 1/2 lime 1 tablespoon honey 1 tablespoon soy sauce 1 garlic clove, grated 1 teaspoon grated ginger About 1/4 cup water (use less for a thicker sauce, more for a thinner consistency) Instructions: In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, honey, soy sauce, garlic, and ginger. Slowly add the water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency. Set aside. Bring a pot of water to a boil, then remove from heat. Add the rice vermicelli and let sit for 5–7 minutes, or according to package instructions, until softened. Drain and rinse with cold water to remove excess starch and prevent sticking. Set aside. Wash all vegetables and herbs. Slice and prepare everything as listed above, then arrange in an accessible workspace for easy assembly. Fill a large, shallow bowl with warm water. Dip one sheet of rice paper into the water for a few seconds. Do not oversoak, as it will become too soft and difficult to handle. Work with one sheet at a time. Place the softened rice paper onto a flat surface. On the bottom half of the sheet, sprinkle a small layer of sesame seeds and place one piece of butter lettuce on top, gently pressing it down. Layer your fillings in your desired order. A recommended order is: avocado, noodles, carrots, cucumber, mango, bell peppers, red cabbage, cilantro, and mint. Fold the bottom of the rice paper up over the filling, then fold in both sides. Continue rolling tightly, similar to a burrito. Serve whole or sliced in half with the peanut dipping sauce. Enjoy! #poosh #healthyrecipes #springrolls #healthylunch #veganrecipes
A delicious excuse to finally clear out your produce drawer. 🥕 These Fresh Veggie Spring Rolls layer crunchy cucumber, peppers, cabbage, carrots, herbs, creamy avocado, and mango into one neat, satisfying bite. They’re fresh, colorful, fiber-packed, and surprisingly fun to make. Add vermicelli and a creamy peanut dipping sauce, and everything comes together with a rich, savory finish. Scroll down for the recipe! Fresh Veggie Spring Rolls Ingredients: 8 sheets rice paper 2 ounces rice vermicelli 1 avocado, thinly sliced 1 carrot, peeled and julienned 1 English cucumber, peeled, seeded, and julienned 1 mango, peeled and thinly sliced 1 red bell pepper, deseeded and thinly sliced 1 yellow bell pepper, deseeded and thinly sliced 1 bunch cilantro, leaves removed from stems 1 bunch mint, leaves removed from stems 1/4 red cabbage, shredded 8 pieces of butter lettuce, tough stems removed 2 tablespoons sesame seeds Peanut Dipping Sauce Ingredients: 1/2 cup peanut butter, room temperature 2 tablespoons rice vinegar Juice of 1/2 lime 1 tablespoon honey 1 tablespoon soy sauce 1 garlic clove, grated 1 teaspoon grated ginger About 1/4 cup water (use less for a thicker sauce, more for a thinner consistency) Instructions: In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, honey, soy sauce, garlic, and ginger. Slowly add the water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency. Set aside. Bring a pot of water to a boil, then remove from heat. Add the rice vermicelli and let sit for 5–7 minutes, or according to package instructions, until softened. Drain and rinse with cold water to remove excess starch and prevent sticking. Set aside. Wash all vegetables and herbs. Slice and prepare everything as listed above, then arrange in an accessible workspace for easy assembly. Fill a large, shallow bowl with warm water. Dip one sheet of rice paper into the water for a few seconds. Do not oversoak, as it will become too soft and difficult to handle. Work with one sheet at a time. Place the softened rice paper onto a flat surface. On the bottom half of the sheet, sprinkle a small layer of sesame seeds and place one piece of butter lettuce on top, gently pressing it down. Layer your fillings in your desired order. A recommended order is: avocado, noodles, carrots, cucumber, mango, bell peppers, red cabbage, cilantro, and mint. Fold the bottom of the rice paper up over the filling, then fold in both sides. Continue rolling tightly, similar to a burrito. Serve whole or sliced in half with the peanut dipping sauce. Enjoy! #poosh #healthyrecipes #springrolls #healthylunch #veganrecipes


and they won’t find out #dexter #school
and they won’t find out #dexter #school

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