|4Spring Rolls – 2 rolls per serving||25Minutes|
In a medium sized ramekin mix all of the ingredients listed under the dipping sauce section until well combined. Cover then set aside to let the flavors deepen.
Soak the vermicelli noodles in hot water until fully soft or according to directions on the package. Drain, divide into 8 small portions and set aside.
Now soak the rice papers in hot water until fully soft or according to directions on the package. Place one portion of vermicelli noodle down on one corner of the rice paper leaving a little room.
Slice 1 avocado into 8 sections and set aside. Place 1 slice of avocado on top of the vermicelli noodle. Divide the chopped lettuce mix into 8 portions or ¼ cup each.
Spread 1 portion of chopped lettuce mixture onto the avocado. Divide the shredded carrot into 8 portions or 1 tablespoon each. Spread 1 portion of the shredded carrot on top of the chopped lettuce mixture.
Place two sprigs of Thai basil on top of the shredded carrot follow by two mint leaves.
Take 1 dose of dosed decarboxylated Lemon Kush kief and divide it into two. Sprinkle half of the dosed decarboxylated Lemon Kush kief and save the other half for the next spring roll.
Remember, there will be 4 servings with 2 spring rolls per serving. Flip both sides of the rice paper over then roll from the bottom of the spring roll forward to encase the filling.
Plate with the dipping sauce and serve.
Even though this is an appetizer dish, it is designed for a full dose per serving due to its versatility in being potentially used for a light lunch or light dinner dish.
If you plan on making a medicated dish, follow these spring rolls as appetizers you can lower the medication by cutting each dose in half.