Sublime Summer Rolls
Serves 7 This recipe is gluten free Ingredients 2 Portobello mushroom caps, thinly sliced 1 small carrot, julienned ½ of a red bell pepper, julienned ½ of a cucumber, julienned 1 avocado, thinly sliced 2 cups kelp noodles, soaked in warm water and rinsed 8-12 whole basil leaves Spring roll rice paper wraps OR…
This recipe is gluten free
- 2 Portobello mushroom caps, thinly sliced
- 1 small carrot, julienned
- ½ of a red bell pepper, julienned
- ½ of a cucumber, julienned
- 1 avocado, thinly sliced
- 2 cups kelp noodles, soaked in warm water and rinsed
- 8-12 whole basil leaves
- Spring roll rice paper wraps OR collard leaves to wrap the rolls
- ¼ cup orange juice
- ¼ cup tamari
- 2 T. lime juice
- 2 T. honey
- 2 T. olive oil
- 1 clove garlic, minced
Whisk ingredients together in a small mixing bowl, and pour over sliced mushrooms. Gently toss to make sure that every slice is coated with the marinade. Let marinate for 30 minutes.
Spread marinated mushrooms out on a teflex-lined dehydrator tray, and dehydrate at 140 degrees for one hour. *This will not raise the temp of the mushroom past 115, keeping the enzymes intact.
Prepare all of your ingredients, and set them out around your cutting board so they are easily accessible. If using spring roll wraps, you’ll want to also have a large shallow bowl of water to wet the wraps. Completely submerge one wrap in water, let any excess water drip off, and the place it on your cutting board. In the center of the wrap, lay a few thin slices of avocado, followed by a little bit of carrot, bell pepper, kelp noodles, cucumber, marinated mushroom slices, and finally one or two large basil leaves. Wet your fingers, and gently lift the bottom edge of the spring roll wrap off the board, and fold it over to cover the veggies. It may stick to the board slightly, so be careful not to rip it. Fold in the edges, and continue to roll, while also keeping it fairly tight. *It may take 3 or 4 attempt before you get a perfect roll, but don’t be discouraged, it just takes a little bit of practice to get the hang of it.
If you are using collard leaves, try to use the largest ones in the bunch. Slice the leaves in half along the stem, and removed it. Arrange the veggies the same way, and roll. You can decide to fold in the edges or not.
- ½ cup coconut milk
- ¼ cup raw almonds, pre-soaked
- ¼-½ cup fresh cilantro
- 1 T. lime juice
- 1 T. tamari
- 1 T. raw honey
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. ground ginger
- 1 T. Asian chili sauce (optional)
- OR 1 fresh chili pepper (optional)
Blend all ingredients in a high-powered blender until smooth. Taste, and re-season to your liking if necessary.