With the unrelenting summer heat that seems to be lasting longer than normal here in the Palm Beaches, oftentimes it’s nice to find a refreshing meal that doesn’t heat up your whole house, yet leaves you happy, healthy, and ready to tackle the day.
Spring rolls aren’t just for springtime anymore!
Vegan spring rolls wraps:
For the almond butter dipping sauce:
½ Tbsp Red curry paste
½ cup Raw organic almond butter
2 Tbsp Bragg’s liquid aminos or nama shoyu ● ½ tsp Raw agave or sweetener of choice
½ tsp Garlic powder or 2 cloves of garlic minced ● ¼ tsp Curry powder
½ cup Coconut milk
½ tsp Lemon zest (optional) ● 1 Tbsp Fresh lime juice
1 Tbsp Minced ginger
For the rolls:
8 to 10 Rice wrappers
Shredded coleslaw or your choice of veggies mix ● 2 Thinly sliced avocados and cucumber
Fresh cilantro, basil or mint ● Chopped scallions
Other additions : cooked rice noodles, mung bean sprouts, sesame seeds ● Sea salt and pepper to taste
INSTRUCTIONS:
Mix all 10 ingredients in a blender. Add more coconut milk, if needed. Chill for an hour.
Prep your roll station with chopped veggies and wrappers.
Dip each wrapper in warm water for 10 seconds, then place on a wet surface. Pile up the veggies, herbs, avocado and Sprinkle sesame seeds and sea salt or pepper if needed. Roll from one end to the middle, the fold the side edges in, and roll over to seal.
Serve with almond dipping sauce.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at zainab@zeliciouscuisine.com or by phone at 561-629-0593.