Tambra’s Spring Rolls

Dip into spring!

Don’t be afraid to branch out and try these spring sensations!
Create the sauces first, or just choose one, and then assemble the rolls.  ENJOY!

Cilantro-Cashew Dipping Sauce
2 Tablespoons cashew butter
1 1/2  cups fresh cilantro, roughly chopped
2 cloves garlic, minced
2 green onions, sliced thinly
1 teaspoon cumin
1/3 cup Fruit Sweet or agave nectar
2 teaspoons brown rice vinegar
1 teaspoon balsamic vinegar
Pinch ground saffron
1/4 cup olive oil
1-2 T. water, depending on what you think

Combine the olive oil, balsamic vinegar and brown rice vinegar with the garlic and set aside.  In a food processor, add the cashew butter, sweetener, water, cilantro and onions.  Then add the olive oil mixture and blend for about 15 seconds.  Add the saffron and cumin, blending again for another 10 seconds or so.
Peanut Sauce
1/4 cup creamy peanut butter (or almond butter)
2 Tablespoons water
4 teaspoons sugar
1 Tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil (optional)

Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a food processor for about 15-20 seconds.
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Sweet Plum Sauce
1 ripe purple plum
2 Tablespoon apple sauce
1 Tablespoon fresh squeezed orange juice
1 teaspoon fresh squeezed lemon juice
½ teaspoon ground ginger
1 teaspoon agave nectar or liquid stevia, or sweetner of your choice

Start by cutting the fruit off the plum from all four sides of the pit.  Cut those four chunks in half and place in the food processor.  Add the rest of the ingredients and blend until smooth.

Rice Wrapper Spring Rolls
1 cup mung bean sprouts, chopped
1 medium sized carrot, shredded
1/8 head red cabbage shredded
1 Cucumber shredded
1 Tablespoon cilantro chopped
½ teaspoon sea salt
1 package rice wrappers
Nori sheets (optional)
Small frying pan with an inch of warm water

Making this Spring Roll Filling is super easy when you have a Salad Shooter or a grating option for the food processor.  I chop all these and throw em in the salad shooter into a giant bowl.

Rinse the sprouts really good; they might get you sick if you don’t.  For this step, you can use a colander or I use a Salad Spinner…that way my sprouts are dried without using paper towels.

I peel the carrot, then chop it into 1-inch sections before putting it into the Salad Shooter.
You can peel the cucumber first if you want to, then also cut it into smaller chunks if using the Salad Shooter.

If you want to add the nori, you can either crumble a couple sheets into the mix, or add at the end with the rice wrapper, dipping it in with the rice sheets.

When all the ingredients are combined, mix well to distribute evenly and get the water ready by turning on high until ready to boil.  DON’T let it boil, but instead turn it down to the lowest setting.

Take two round rice sheets and dip in half into the water for about 6-10 seconds.  Lift from the water and let the excess water drip off.

Hold the other uncooked half into the water now and let soak for 6-10 seconds until soft, being careful not to let the wrapper cling to itself.

If using nori, add it to the wrapper, by placing between the rice wrappers, then dipping.

Place gently on a plate and scoop in about 3-4 heaping cereal spoons worth of filling in the middle, sort of towards one side.  Take the side of the wrapper farthest from you and fold over the mixture.  Tuck in the ends and finish rolling up the wrap.  The rice wrapper should be moist enough to hold the roll together…just make sure the edges of the wrap meet the surface of the rolled up part.