Spring Rolls

Name: Spring Rolls
Ingredients: 1 clove garlic, chopped; 2 cups shredded cabbage; 2 cups shredded radish; 1 cup shredded carrots; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon grated ginger; 1 tablespoon red miso; 1 tablespoon Nama Shoyu or tamari soy sauce; 1 tablespoon raw or untoasted sesame oil; 15 to 20 rice spring roll wrappers; 1/2 cup finely sliced red bell peppers; 1/2 cup thinly sliced cucumber; 1/2 cups finely chopped fresh cilantro; 1/2 cup Asian Dipping Sauce (recipe follows); 1/2 cup ground raw almond butter; 1 teaspoon grated ginger; 1/2 teaspoon cayenne pepper powder; 4 tablespoons freshly squeezed lemon juice; 4 tablespoons Nama Shoyu or tamari soy sauce; 2 tablespoons raw or untoasted sesame oil; 2 teaspoons finely chopped ginger; 1 teaspoon white miso; 1 teaspoon raw honey

23 ingredients

17 steps

Ingredients

1 clove garlic, chopped
2 cups shredded cabbage
2 cups shredded radish
1 cup shredded carrots
3 tablespoons freshly squeezed lemon juice
1 tablespoon grated ginger
1 tablespoon red miso
1 tablespoon Nama Shoyu or tamari soy sauce
1 tablespoon raw or untoasted sesame oil
15 to 20 rice spring roll wrappers
1/2 cup finely sliced red bell peppers
1/2 cup thinly sliced cucumber
1/2 cups finely chopped fresh cilantro
1/2 cup Asian Dipping Sauce (recipe follows)
1/2 cup ground raw almond butter
1 teaspoon grated ginger
1/2 teaspoon cayenne pepper powder
4 tablespoons freshly squeezed lemon juice
4 tablespoons Nama Shoyu or tamari soy sauce
2 tablespoons raw or untoasted sesame oil
2 teaspoons finely chopped ginger
1 teaspoon white miso
1 teaspoon raw honey

Directions

1

To make the filling, place the garlic, cabbage, radish, carrots, lemon juice, ginger, miso, Nama Shoyu, and sesame oil in a large bowl.
2

Mix and let marinate overnight, or for 12 hours, in the refrigerator.
3

To make the paste, place the almond butter, ginger, and cayenne in the food processor and blend well to combine.
4

Set aside.
5

Once the filling has marinated, prepare the rolls.
6

Soften a rice wrapper by soaking it in warm water for 1 minute.
7

Carefully remove the rice wrapper from the warm water, and place it on a cutting board.
8

Dab it dry with a paper towel.
9

Carefully and gently spread 1 teaspoon of the paste across the bottom of the wrapper.
10

Next, layer a spoonful of filling (be sure to drain any excess liquid), a piece of red bell pepper, a slice of cucumber, and a tablespoon of cilantro.
11

To form the spring rolls, first fold the right and left sides of the wrapper over the filling (like a burrito).
12

Then, starting at the bottom, roll up the wrapper.
13

Repeat steps 3 through 5 for the remaining wrappers.
14

Arrange the rolls seam side down on a platter, and serve with Asian Dipping Sauce.
15

To Make the Asian Dipping Sauce:
16

Place all of the ingredients in a food processor or blender and mix until fully combined.
17

Serve immediately, or transfer to a container and refrigerate until ready to use.