Sunday, September 14, 2014

Kitchen adventures: salad spring rolls with peanut dipping sauce (vegan and raw)

Salad spring rolls with peanut dipping sauce

The memory of summer is fading fast here, but there are still warm afternoons where you might want something light for lunch or dinner.  These fresh spring rolls come together quickly and can be made with whatever vegetables you like and have on hand.

Spring salad rolls with peanut dipping sauce

Dipping sauce
¼ cup peanut butter or other nut butter
3/4 cup very hot water
1 tablespoon Braggs amino acids or soy sauce
2 teaspoons agave nectar
2 tablespoons lemon juice (about 1 lemon)
2 tablespoons olive oil
chili pepper, ,pepper sauce or chopped fresh hot peppers to taste

1. Stir together the peanut butter and hot water in a small bowl until smooth.
2. Add the rest of the ingredients and whisk until thoroughly combined. Set aside at room temperature while making the rolls.

Salad rolls
makes approximately 12

12 cucumber spears
1 cup grated carrot
1 cup packed mung bean sprouts
1 ripe avocado, sliced lengthwise into 12 even pieces
12 lettuce leaves or 2 cups shredded Napa cabbage
1/2 cup grated radish
¼ c. fresh mint, Thai basil or cilantro, coarsely chopped
tofu strips, plain or marinated in Braggs amino acids or soy sauce, garlic powder and olive oil
12 rice spring roll wrappers

1. Place each ingredient in a separate bowl or plate.
2. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds. Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place 1 piece of lettuce or small bed of about 2 tablespoons shredded cabbage. You will want to leave at least 1 in. at the bottom of the wrapper uncovered; no need to leave any space at the top. In a compact vertical line, arrange a cucumber spear, avocado slice and tofu strip, small amount (approximately 1 generous tablespoon) of the carrot, bean sprouts  and radish plus a sprinkle (approximately 1 teaspoon) of the mint, basil or cilantro.
3. Fold the bottom edge of the wrapper on top of the filling. Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge and then fold the right edge of the wrapper over. It may be helpful to put pressure on the filling with your fingertips to make it as compact as possible while rolling.  Keeping the filling as compact as possible, roll the filling in the wrapper. Press the edges of the wrapper together to close. Repeat until all 12 spring rolls are assembled.
4. Serve with peanut sauce

Any leftover sauce makes a great salad dressing.  

Thanks for reading!

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