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Spring Rolls in the Raw Recipe


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     Spring Rolls in the Raw

Category   Appetizers
Sub Category   Raw
Servings   6 rolls
Preptime   15 min.

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
wasabi paste
lime wedges
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 assembling rolls. 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 time. Spread thin layer of seasoned mashed avocado/cashew cream in 2 inch strip along one edge.
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!
Serving Suggestions
Sprinkle with fresh lime juice and tamari/aminos if desired

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