• Grate the carrot, zucchini, cucumber and add to a big stainless steel mixing bowl.
• Cut up the onion and garlic and fry until slightly brown.
• Cut up the spinach and bok choi and add to the onion and cook. The spinach and bok choi will shrink in size. It will take 5 minutes to cook. Once cooked add to the stainless steel mixing bowl.
• Finely cut up the cauliflower and cabbage into smaller pieces and add to the stainless steel mixing bowl.
• Now add salt, pepper, garlic powder, onion powder, coconut aminos, coconut aminos BBQ, ground coriander, cassava flour and arrowroot flour.
• Cook the Rice Vermicelli boiling water then turn down to a low heat and cook until they are soft. Drain the water away and then add to the rest of the mixture. Mix well to combine.
• Once the mixture is combined use a wok to cook the mixture for 10 minutes.
• Use 2 sheets of Beetroot Rice Paper or for normal use a Spring Roll wrapper. For Beetroot Rice Paper soak on a plate with water, then put mixture at one end of paper. Fold the back up and over the mixture and fold both sides in and fold over until you get a parcel.
• Cooik in a wok on high heat.

Spring Roll Wrapper

• Put both the flours into a stainless steel bowl.
• Put the warm water and salt into the stainless steel mixing bowl and combine.
• The batter should be thin like a crepe.
• Put enough batter into a carbon steel frying pan to cover the bottom of the pan.
• Cook on a high heat until it goes a dry white colour.
• Once the wrapper goes white turn off and wait a minute before lifting up the wrapper with a stainless steel spatula and flipping it onto a wooden chopping board with the sticky side facing up.
• Let it cool down then pick up a small handful of the spring roll mixture and now put it on the spring roll wrapper.
• Fold the sides of the wrapper in and then fold the back over and onto the mixture, and wrap over. Refer to the pictures in the post.