Spring Rolls
by Raw Melissa
16 rice paper skins (I bought these at good earth.)
1/2 lb. of mixed lettuce greens
2 carrots, peeled and julienned
1 bunch cliantro, washed
1 bunch basil, washed (I left this out.)
2 avocados, sliced
1 red pepper, sliced
Fill a shallow pan with warm water. Put three rice paper sheets in water, as they soften and become pilable, pull out one sheet and lay it on a cutting board. On bottom 1/3 of the rice paper, place 4-5 leaves of cilantro and 2-3 leaves basil. On top of this, lay a couple slices of avocado, two slices of red pepper, and 4-6 carrot lengths. Add a handful of lettuce mix to the top of the pile and roll up your spring roll. Start by lifting the bottom edge up over the pile of veggies with one hand, while holding the veggies tightly in place with the other hand. Fold the left side over, then the right side. Tightly roll the rest of your spring roll until everything is enclosed. Continue until all the rice papers are filled.
Thai Nut Sauce
by Raw Melissa
1 cup almonds
1/2 cup olive oil
1/2 cup tamari sauce
1/2 cup agave
4 cloves garlic
Put all ingredients in a high-speed blender and blend until smooth.
We went to a class up in Midway that was taught by Raw Melissa, Desiree Ward, and Robyn Openshaw. The class was in December I think. Ever since the class where we demoed this dish, I have been wanting to make these and was too scared. They also sell these and the sauce at Good Earth already all made for you. Although, they are quite pricey. Finally, last night I decided to just go for it. They turned out delicious and very easy. My husband loved them and wanted to just keep eating them. They are great for a night when you don't feel like a heavy meal. I served them with a salad. Very filling and the sauce is amazing.
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