Fresh Rolls
Rice Paper (Spring roll wrappers)- I use Red Rose brand. They come in various sizes. The larger ones may be easier to work with.
Any vegetables that you want to fill the roll with is fine. I use red leaf lettuce, carrots, cucumbers, bell peppers and bean sprouts. ( I cant find good ones so I use pea sprouts and/or sunflower sprouts).
Mint, Basil( preferably Thai) and Cilantro can be used by themselves or in combination. I use basil and mint.
Roasted Peanuts- Spanish peanuts are best
Rehydrate rice paper by placing in a bowl of warm water, too hot will cook the rice paper and make it hard to work with. Allow to sit 3-5 seconds, remove and place on a flat work surface and remove kinks and wrinkles, allow paper to soak up excess liquid ( 30 seconds) before rolling. Start by placing lettuce on paper and continue to add veggies, sprouts, herbs and peanuts. Roll like a burrito and serve.
Peanut Sauce Makes 1 cup
3/4 cup peanut butter- you may use fresh or store bought peanut butter, but when adding Nama Shoyu and agave make sure you take into consideration the sugar and salt in your butter.
1/4 cup lemon juice
1-2 tbsp. Nama Shoyu (Soya Sauce) I start by adding 1 tbsp, add all other ingredients then taste...add more if you feel it is needed.
2 tbsp agave syrup
1 tsp ginger, grated
1/2 tsp garlic, minced
1/2 cup coconut water or filtered water
2-3 tbsp coconut milk
Place all ingredients in food processor. Blend until smooth, adding just enough water for desired dipping consistency. Put in refrigerator until ready to use. ( the longer a sauce sits the more the flavor it will have)
This sauce can be made raw by substituting raw almonds (better flavor than raw peanuts) and omitting coconut milk(if using canned).
Adapted from Ani Phyo- Raw Food Asia
Mango Sauce Makes 2 cups
2 cups mango, diced ( yellow Champagne mangoes are the best)
1-2 tbsp yellow onion, chopped
1/2 - 1 tsp minced garlic
1/4 tsp sea salt
pinch red pepper flakes ( or more depending on desired heat)
2 tsp agave syrup
juice and zest from half a lime
Place all ingredients in food processor. Pulse lightly, you want to maintain a chunky texture. Place in refrigerator.
Adapted from Ani Phyo- Raw Food Asia
Rice Paper (Spring roll wrappers)- I use Red Rose brand. They come in various sizes. The larger ones may be easier to work with.
Any vegetables that you want to fill the roll with is fine. I use red leaf lettuce, carrots, cucumbers, bell peppers and bean sprouts. ( I cant find good ones so I use pea sprouts and/or sunflower sprouts).
Mint, Basil( preferably Thai) and Cilantro can be used by themselves or in combination. I use basil and mint.
Roasted Peanuts- Spanish peanuts are best
Rehydrate rice paper by placing in a bowl of warm water, too hot will cook the rice paper and make it hard to work with. Allow to sit 3-5 seconds, remove and place on a flat work surface and remove kinks and wrinkles, allow paper to soak up excess liquid ( 30 seconds) before rolling. Start by placing lettuce on paper and continue to add veggies, sprouts, herbs and peanuts. Roll like a burrito and serve.
Peanut Sauce Makes 1 cup
3/4 cup peanut butter- you may use fresh or store bought peanut butter, but when adding Nama Shoyu and agave make sure you take into consideration the sugar and salt in your butter.
1/4 cup lemon juice
1-2 tbsp. Nama Shoyu (Soya Sauce) I start by adding 1 tbsp, add all other ingredients then taste...add more if you feel it is needed.
2 tbsp agave syrup
1 tsp ginger, grated
1/2 tsp garlic, minced
1/2 cup coconut water or filtered water
2-3 tbsp coconut milk
Place all ingredients in food processor. Blend until smooth, adding just enough water for desired dipping consistency. Put in refrigerator until ready to use. ( the longer a sauce sits the more the flavor it will have)
This sauce can be made raw by substituting raw almonds (better flavor than raw peanuts) and omitting coconut milk(if using canned).
Adapted from Ani Phyo- Raw Food Asia
Mango Sauce Makes 2 cups
2 cups mango, diced ( yellow Champagne mangoes are the best)
1-2 tbsp yellow onion, chopped
1/2 - 1 tsp minced garlic
1/4 tsp sea salt
pinch red pepper flakes ( or more depending on desired heat)
2 tsp agave syrup
juice and zest from half a lime
Place all ingredients in food processor. Pulse lightly, you want to maintain a chunky texture. Place in refrigerator.
Adapted from Ani Phyo- Raw Food Asia
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