I love it whenever I can take a
yummy favorite and reveal how easily it fits into what may be considered a
stricter, more sober health regimen. Take this variation on the spring roll,
for example. Well, it may not really need pointing out, but this delightful
dish is…(drumroll)…raw!! Tah-dah!! This crowd pleaser, starring a handful
of raw plants, works well for your weekend Saturday lunch, an afternoon tea
party, or as an hors d’oeuvre for your evening get together.
(scroll down for interactive,
printable recipe card, grocery list and more!)
rainbow spring rolls with almond sauce
makes about 6 whole rolls (18 pieces as pictured)
for the spring rolls:
1/2 red or orange bell pepper, very finely julienned
1/2 Japanese cucumber
1/2 avocado, pitted and thinly sliced without the peel
1 small-medium carrot
1 fresh mango, peeled and pitted
1/4 head julienned radicchio
1/3 cup loosely chopped thai basil, cilantro, mint, or other fitting fresh
herb
6 brown rice paper wraps (may substitute white if brown isn’t
available)
1-2 quarts lukewarm water
for the sauce:
1/3 cup 100% pure almond butter (can substitute other tree nut butters as
desired)
1 tbsp. tamari or liquid aminos
1 tsp. seasoned rice vinegar
1 tsp. raw agave nectar
1 tsp. chile garlic sauce (a.k.a Hunan chile sauce)
1/2 tsp. fresh grated ginger
1/2 tsp. garlic powder
1/2 lime, juiced
2-5 tbsp. warm-hot water, depending on desired thickness
For the rolls, julienne all the
veggies as thinly as possible, and no longer than the width of the rice paper
sheets. Put the lukewarm water in a mixing bowl or a dish so that one sheet
of rice paper can be emerged in the water. Work in a synchronized fashion:
soak a sheet of rice paper until it becomes soft (beyond al dente). Remove
the sheet onto the counter, and place another sheet in the water. While the
second sheet is soaking, place a little bit of each vegetable into the soft
sheet, about a third of the way in as you look down at the sheet, then roll
the vegetables up into the sheet as tightly as possible, without breaking the
rice paper. Repeat until all the rolls are made. Place a damp towel over the
rolls and let them rest while you make the sauce.
For the sauce, simple mix all the
ingredients except for the warm water in a mixing bowl. Using a wire whip,
slowly add the water until you get the consistency you want. Feel free to
adjust flavors by adding more chile garlic sauce, ginger, lime, or any other
flavor you would like to accentuate. Add a little salt and pepper only if you
think it needs it. You can cut each roll into two or three even cuts by
removing the ends and cutting, so that they stand up on end, or you can leave
the ends and just present them on their sides. Either way, be sure to serve
with plenty of the dipping sauce, and garnish with some fresh herbs. For
extra presentation, roll the rolls in a bed of black and white sesame seeds
while they are still moist, or dip the ends in seeds. Have fun and don’t be
afraid to deviate a little.
NOTE: feel free to do variations and improvise with your filling;
asparagus, cabbage, bean sprouts, pears, and many others can make great
fillings
One thought on “Rainbow Spring Rolls with Almond Sauce”