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Simply Organic Sesame Seed -- 3.7 oz

Simply Organic Sesame Seed
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Simply Organic Sesame Seed -- 3.7 oz

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Simply Organic Sesame Seed Description

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1/4 tsp (1.3 g)
Servings per Container: 80
Amount Per Serving% Daily Value
Calories from Fat5
Total Fat0.5 g1%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Dietary Fiber0 g0%
Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic Sesame Seed
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegetable Spring Rolls with Spicy Peanut Sauce

Salads, though delicious and nourishing, are not always easy to take on the go. Whether you’re planning an outdoor picnic or prepping healthy lunches for the week ahead, you could certainly benefit from an option that’s a little more portable. Enter homemade vegetable rolls. Instead of eating your favorite salad toppings in a bowl and with a fork, you simply roll them up in rice paper for a healthy and convenient meal. Dunk them in spicy peanut sauce for a feast you’ll love eating when you're out and about.

Vegetable spring rolls on a white plate with peanut sauce

Vegetable Spring Rolls with Spicy Peanut Sauce

Yields 8 large rolls


Rice paper
2 cups alfalfa sprouts
1 head organic romaine, 8 equal chunks
½ orange bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
¼ cup diced green onion
Sesame seeds, to top

Peanut Sauce

3 Tbsp. Vitacost SLIM powdered peanut butter
1 clove garlic, minced
2 Tbsp. agave syrup
2 Tbsp. soy sauce
1-½ Tbsp. coconut oil
1-2 Tbsp. water
1-2 tsp. rice vinegar
Red pepper flakes, to taste


  1. First, prepare the peanut sauce. In a small pot or skillet over medium, heat peanut butter. Add in other ingredients and whisk until smooth. Store in an airtight container in the fridge for up to 1-2 weeks.
  2. To make the spring rolls, prepare all veggies and create an assembly line because the rolls need to be made quickly.
  3. Fill a deep plate or bowl with warm water. Dunk rice paper into water (both sides) and remove immediately. Place paper on a clean, flat and non-stick surface.
  4. Layer veggies just above the middle of the rice paper. Grab the top of the rice paper, fold it over the vegetables and wrap tightly. The paper will tear if it pulls too much, so wrap gently. Once you’re about halfway into wrapping, fold the ends of each side into the middle and continue to roll.
  5. Repeat the process until you’ve used all rice paper and vegetables.
  6. Leftover rolls can be stored for 1-2 days in the fridge, but they’re best when eaten immediately and dunked into spicy peanut sauce.

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