And as you are reading this, you might be thinking, "Why on earth is Amber posting a spring roll recipe in the dead of winter?" Well folks, it's not winter around these parts, unfortunately. We had a short freezing spell in November and for the last 8 weeks it has been beautiful spring-like weather here in poor drought ridden Northern California. Next week calls for near 80 degree weather (some sort of record I am sure). So, our un-winter is calling for some un-wintry meals these days. Oh, one final note. If you don't like the texture of the raw rice wrappers, drop some coconut oil in a pan and fry these up (make sure to double wrap). They brown up nicely and taste like your traditional fried spring rolls. Either way, these are fun and easy to make and sure to please.
Fresh Cabbage & Herb Spring Rolls
w/ Sunbutter Honey Dipping Sauce
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Ingredients:
Spring Rolls
-1 1/2 pounds green cabbage
-2 large carrots
-1 cup chopped green onions
-1/4 cup chopped basil
-1/4 cup chopped mint
-7 tablespoons coconut aminos
-1/2 to 1 teaspoon garlic granules (I prefer 1 teaspoon)
-1 tablespoon grated ginger
-Spring roll rice wrappers
Sunbutter Honey Dipping Sauce
-1/4 cup homemade sunflower seed butter
-1 tablespoon + 1 teaspoon raw local honey*
-2 tablespoons coconut aminos
How To:
1. For the sunbutter honey sauce, mix the ingredients together in a small bowl until everything is well incorporated.
2. It's important to make the cabbage filling ahead of time. This gives the cabbage time to wilt and soften. So I recommend making it the day before (or 8 to 12 hours before).
3. For the cabbage filling: thinly slice the cabbage, thinly slice the carrots or use THIS tool for perfect thin noodle-like carrots, chop the green onions, mint, and basil, and add everything to a large bowl. Add in the coconut aminos, garlic, and grated ginger.
4. Mix, mix, mix and let this mixture combine for the suggested time (keep in the fridge or room temperature).
5. For the rice wrappers add some water to a shallow dish (I use a medium size pan). I like to soak 3 wrappers at time (it goes faster this way). When the wrappers are soft and pliable, fill with cabbage filling and fold as demonstrated in the pictures below. Set aside. They will firm up as they dry.
Serves 4 and makes 18 - 20 spring rolls
Notes:
*Vegans I recommend using coconut nectar in place of the honey - this is probably the closest sub. Maple syrup might also work.
General wrapping process
Shared on these fabulous link parties: Raw Foods Thursday, Wellness Weekend, Whole Foods Friday,
I love these, Amber! Yours turned out picture perfect. Mine always seem to tear and I get all frustrated with my clumsy fingers. I think that means I need more practice. Thanks for the inspiration and the recipe. Great idea to add grated ginger!
ReplyDeleteHeather, I think you might be soaking your wrappers too long. They should still be a tad crunchy when you remove them....they continue to soften and absorb moisture once removed....try that!
DeleteThat's good advice, Tessa. But I soak mine for a long time and they are very pliable and don't break. I'm thinking the brand might be factor? At any rate, we all find what works best, right. :-)
DeleteI'm going to try advice from each of you! My wrappers are never crunch when I wrap, so I'll try a short soak time. And I do believe a brand change could help as well. Thank you both!
Delete(Amber, I'm featuring these at Raw Foods Thursdays tomorrow. Thank you so much for sharing them!)
I wish I had some of these now, yum! They look delicious Amber. I hope all is well. This weather has been crazy here, beautiful, but we sure need rain.
ReplyDeleteHi Emily. Thanks! And yes, poor dry central valley. But oh my is it no beautiful!! I so wonder what the spring will bring? Curious. Wish there was some snow for us to play in though. Maybe in the spring. :-) Hugs to you.
DeleteI am drooling over this dipping sauce Amber...sharing this fantastic recipe now!
ReplyDeleteThanks Laura. You would love it! So good.
Deletemmm I can't remember the last time I made rice paper rolls. I am totally craving these now! Except I'll probably do the pan fried version because it's frigid here!
ReplyDeleteThanks Gabby. I love the pan friend version....soooo good! I'm with ya girl. Hugs.
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