Run Wild Summer Rolls

Making these veggie filled rice paper rolls is a practice in mindfulness. Thoughtfully preparing the vegetables, dips, and sides, and finally assembling the rolls, takes time and care, and oh, is it worth it! They are as much a feast for the eyes as they are for the mouth. The beauty of rice paper rolls is that you can add just about anything to them. Try this recipe as a starting place, and then see where inspiration takes you!

Run Wild Summer Rolls

¼ C sesame seeds, toasted 

8 rice paper wraps
1 carrot, julienned
1 avocado, sliced
1 C sprouts or microgreens
Fresh mint leaves

Radish Cilantro salsa:

1 ½ C radish, finely diced
1 ½ t red onion, minced
½ C cilantro, chopped
2-3 t red chile, minced
3 T lime juice
3 T olive oil
1 T maple syrup
2 pinches sea salt

Spicy lime slaw: 

4 C finely shredded red cabbage
½ t salt
1 ½ t lime juice
1 T olive oil
1 t maple syrup
Fresh parsley or cilantro, chopped 

Almond butter sauce: 

½ C almond butter
2 garlic cloves
2 T tamari
1 T maple syrup
½ t ginger, peeled and minced
6 T lime juice
1 small red chile
½ C water
Make the slaw: combine the cabbage, salt and lime juice. Massage the cabbage for 1 minute until it begins to melt. Drizzle with olive oil and syrup. Fold in the herbs and chili.

Make the sauce: combine all the ingredients in a blender until smooth and creamy! 

Make the salsa: combine the radishes, red onion, cilantro and chile. Whisk together the rest of the ingredients and pour over the vegetables, stir.

Fill a shallow dish with room temperature water. Place one wrap in the water until it becomes soft and pliable but not completely limp, about 1 minute. 

Transfer the wrap to a clean surface and place a little salsa, slaw, carrot, avocado, sprouts, a sprinkling of sesame seeds, and a few mint leaves in the center, plus a drizzle of sauce.

Fold the top half of the wrap over the fillings, then fold in the sides. Fold the bottom up to seal. If it all breaks you can use another wrap to reinforce the roll. Repeat to make all the rolls and serve with remaining sauce! 

Sarah Britton- Naturally Nourished 

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