Raw and healthy Summer Rolls
When we have this at home, I lay out all the fillings on an extra-large chopping board in the middle of the table, set up two soaking stations on either side for the rice paper, and let everyone construct their own. Other times I make them up before hand and pack them into little tiffin tins to enjoy out on a walk or for a school lunch. When the weather cools down I add sautéed sesame covered tempeh or sweet potato strip to the rolls.
- 8 - 12 round rice paper wrappers
- 8 - 12 small lettuce leaves
- 1 carrot, peeled
- 1 beetroot, peeled
- 1 cucumber/zucchini
- 1/2 red bell pepper
- handful of cilantro and mint leaves
Prepare the fillings:
Using a box grated or the grater attachment on a food processor. Grate the beetroot and carrot together. Cut the avocado and bell pepper into slices, and drizzle the avocado with a fresh lemon juice. Using a potato peeler, cut thin strips of cucumber/zucchini. Wash and dry the fresh mint & coriander. Place all the fillings into individual bowls or lined up on a large cutting board.
To assemble the salad rolls, fill a deep bowl with hot water. Dunk one of the rice paper rolls for 5 - 6 seconds, then lay on a work surface. The paper will be slightly stiff but will continue to soften as it sits. Place a leaf of lettuce in the center of the rice paper roll. Arrange a thin bundle of grated carrot, beetroot, avocado slices, shaved zucchini/cucumber, bell pepper, sprinkle a few leaves of coriander and mint over the vegetables. Pour a little of the tahini sesame sauce over the top and pull the bottom of the roll up to enclose the filling tightly. Fold one side over, then the other and continue to roll the roll up snugly. Repeat with the remaining wrappers. Serve with both sauces.
- 2 Tblsp sesame seeds (I used even amount of white & black)
- 1/4 cup tahini
- 1 Tblsp rice vinegar or umboshi plum vinegar
- 1 Tblsp tamari
- 1 1/2 tsp toasted sesame oil
- 1/3 cup water
In a high-speed blender, add the sesame seeds and grind them until they are roughly ground. Add tahini, vinegar, tamari, oil and water and blend until well mixed. Depending on the thickness of the tahini, you may need to add more water. I like the consistency quite thick. Left overs can be used as a salad dressing or served with brown rice and sautéed vegetables.
Tamari - ginger sauce
- 3 Tblsp tamari
- 1 Tblsp maple syrup (or sweetener of choice)
- 1 Tbsp finely grated fresh ginger
Grate the ginger place in a bowl, add the tamari and sweetener. Mix together and set aside for the ginger to become flavourful.