6 sheets of nori, large leaves of chard (destemmed), or rice wrappers
1 small, tart green apple, cored and cut to thin matchsticks
1/2 c shredded carrot
1/2 c microgreens or sprouts
1 c seasoned (powdered ginger, wasabi powder, curry) mashed avocado or cashew cream
2/3 c radishes, thinly sliced and tossed in 1T rice vinegar plus 1 tsp. salt
1/2 c cilantro leaves
1/2 c mint leaves
1/2 c green parts of scallions, sliced thin
2T toasted sesame seeds
tamari or aminos
In small bowl, combine sliced radishes, 1T
vinegar and 1 tsp. salt and toss well, allowing
to sit while chopping and preparing remainder
of ingredients. Drain radishes just prior to
This step can be done in advance with radishes
being refrigerated and kept in sealed container
until ready to use.
Work with one nori sheet, chard leaf or softened rice wrapper at a
Spread thin layer of seasoned mashed
avocado/cashew cream in 2 inch strip along
Layer on your favorite combination of ingredients,
taking care not to overfill and to keep
ingredients contained on the 2 inch strip.
Roll nori/rice wrapper/chard leaf tightly over filling,
tucking edge tightly and keeping firm pressure
while rolling away from body. If using nori, before completing
roll, lightly moisten other edge of nori with water to help seal.
Place seam side down.
Gently press down on rolls and use serated knife dipped in water
for each slice. Cut into manageable size (2 to 4 pieces)
and eat using fingers. Enjoy!
Sprinkle with fresh lime juice and tamari/aminos if desired
0 Out of 5 from
You can add this Spring Rolls in the Raw recipe to your own private DesktopCookbook.