I love fresh spring rolls. They are vibrant, refreshing and full of texture and flavor, so when I found this recipe in Kimberly Snyders Beauty Detox Solution, I was so excited to make them. Traditionally, spring rolls are made with rice paper and rice noodles, but this version is lighter, grain free, and a little more ‘snack sized’ if you will.
While my recipe is a little bit different than the original, I still incorporated the traditional Asian flavors in my Sunbutter sauce to give it that sweet and slightly tangy creaminess that balances this recipe so perfectly.
In place of the rice paper, I used long, thin strips of English cucumber, and instead of rice noodles, I used raw cashews. I like a bit of spice, so I drizzled some sriracha inside the rolls, and also ended up dipping them in a little extra, but if you aren’t a fan of spice, no worries! The sriracha is totally optional.
Serve these as an afternoon snack, or even as a light lunch.
Raw Veggie Rolls
Author: The Lean Clean Eating Machine
Ingredients:
- 1/3 cup raw cashews; pulsed in food processor. You want small, textured pieces. Do not overprocess into a powder.
- 2 teaspoons toasted sesame oil
- 1 large English cucumber
- Clover sprouts
- 1/2 cup julienned carrots
- Pinch of salt
- Sriracha to taste – optional
Sunbutter Sauce:
- 1/3 cup Sunbutter
- 1/2 tablespoon ginger paste
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Pinch of salt
Instructions:
- In a small bowl, whisk together all of the ingredients for the Sunbutter sauce. Make sure it is fully mixed. Set aside.
- In a food processor, pulse the raw cashews until you have small pieces, but be careful not to overprocess into a powder. Place cashews into a small bowl and stir in the toasted sesame oil. Season with a pinch of salt and stir to combine.
- Using a mandolin, slice the cucumbers into very thin. long strips.
- Using a julienne peeler, julienne your carrots and then cut them into matchstick sized pieces.
- Assemble the rolls. Add a bit of the Sunbutter sauce about one-third of the way up each cucumber slice, then top with a little bit of the cashew mixture. Drizzle a bit of sriracha on top, then top with a bit of spouts and carrots. Carefully roll each cucumber all the way up, then place on a serving dish seam side down.
- Serve with some extra sriracha for dipping if desired.