By Chef: Callie England
Posted: December 11, 2012
Rice paper spring rolls are a fresh and fun way to get more raw veggies into your body! While rice paper isn’t technically raw we consider it to be a healthy whole food option to use on a high raw diet. Julienne some strips of radish, red pepper, and cucumber, and dont be afraid to add in things like cultured veggies, bean sprouts, soaked nuts and seeds, or avocado for more bulk. Let this recipe act as a rough guideline for you to go on and make your own version of this popular Asian inspired appetizer!
A few other ingredients suggestions from the chef: marinated mushrooms, carrots, sauerkraut, mint, avocado, squash/zucchini and watercress.
- Julienned Daikon Radish
- Julienned Radish
- Julienned Red Pepper
- Julienned Cucumber
- Kelp Noodles
- Spring Roll Wrappers – Make sure to be the waffle texture ones
- Peanut Butter (use raw jungle) or Almond Butter
- Tamari or Unpasteurized Soy Sauce
- Fresh Ginger
- Water (to thin)
1. Rinse kelp noodles and chop a few times to break up the noodles. Mix kelp noodles with a few tablespoons of below peanut sauce and chopped cilantro. Let noodles sit for a few minutes to soften.
2. Take one wrapper and rinse in sink (while holding) for about 10 seconds with hot water. Lay wrapper on paper towel (you can keep on towel to roll, or move to a plate – the latter will prevent sticking). In the upper quadrant of wrapper layer ingredients, making sure not to over stuff with filling. Fold top of wrapper inward about 1-2 inches (see diagram!), then fold each side inward 1-2 inches – this will create a burrito-like pocket. Once pocket is created, roll wrapper to opposite end.
Serve immediately with below peanut sauce or store in refrigerator. Will keep for 1-2 (maybe 3?) days.
1. Adjust ingredients to taste and blend until smooth