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In Tom Brady’s book, The TB12 Method, he emphasizes the importance of eating mainly vegetables, specifically local greens. We were inspired by his passion for all things locally grown, and wanted to share a fast, crisp, crunchy spring roll recipe that incorporates BSF lettuce and micro greens. This snack is perfect for anyone who is looking for a fun way to munch on fresh veggies.

We made some slight adjustments to the TB12 recipe in order to use ingredients that you can find at the BSF market.

TB12 GREEN APPLE SPRING ROLLS

AUTHOR: Alicia Geigel

Ingredients: 

– Rice paper rolls

BSF Baby Greens

St Pete Ferments Jackfruit Kimchi

BSF Micro Cilantro

– Shallot

– Cucumber

– Lemon

– Green Apple

– Ginger

Watcharee’s Thai Peanut Sauce

Serious Foodie Tamarillo Vinegar

Instructions: 

1. First, prep your baby greens by tossing them with the tamarillo vinegar and some fresh squeezed lemon juice. Set aside.

2. Soak your rice papers (you can find these at most major grocery stores) in warm water until they become soft, then spread them out on a flat surface like a plate or cutting board.

3. Now, you simply assemble. Start by laying out your dressed greens, then your kimchi, sliced cucumber, green apple, and finally, BSF micro cilantro.

4. Roll up the rolls like a burrito and prep the sauce. Since the market has a delicious Thai peanut sauce, we decided to use that. You can mix in some fresh ginger for an extra kick, and top with some hemp seeds for protein and texture. Enjoy!

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