How to Roll a Raw Food Spring Roll

Video Transcript

"Hello, I'm Denise Bennett and I'm here on behalf of Expert Village. We're gonna make a wrap. A little spring roll, I use one a little bit wider. Start with this end here that's cut because we're gonn roll it up and then we'll have, oh did I say it wrong? I did, the smaller end is what we want to start with. Okay, put a little bit of sauce right on it like that. Alright, then we want to put a little bit of hickama, a little bit of the bell pepper, a sprig of dill, and this is where it gets tricky. Just be careful, if you throw too much stuff in here or you use one of these little, like the spines on this romaine, it can break this zucchini and you don't want do that. And less is more anyway, in my opinion. You don't have to go crazy and make this really, really thick. And try not to get the sauce too close to the end, if you do, it's going to come out. And you want it to stay pretty. And there it is, isn't that beautiful? I've shown people how to so this, I don't know how many times and they always look at me and go "uhh, it's absolutely beautiful" and it tastes wonderful. And this is like the simplist thing in the world. Have all the right tools and honestly this doesn't take long to get this down. "