SPRING SALAD ROLLS w/
SPICY SUNBUTTER THAI SAUCE
Recipes/Pictures property of Teri Gentes – permission required to republish
Fresh salad spring rolls are such a treat and truly come together easily. You can fill them with most anything you enjoy and use up any odds and ends on hand. Just be sure to include some vibrant herbs such as mint, Thai basil or cilantro. Often they are made with seafood or simply veggies alone yet these are stuffed with tempeh making the rolls hearty enough to be your main course. Especially when drizzled with the thick Thai sauce. My suggestion is to pair them with miso soup or a mango n mint salsa and you’re set for a flavorful feast.
INGREDIENTS
8-12, 8 in rice paper wrappers
4-6 oz pre-cooked and seasoned organic tempeh or tofu
4 small carrots, slivered
1 small English cucumber, slivered
1 red or yellow pepper, slivered
1 cup daikon radish, slivered
2 large lettuce or Nappa cabbage leaves, slivered into noodle-like strips
½ cup fresh coriander leaves
Fresh mint and Thai basil, as desired
Chili peppers – red or green if desired
TO SERVE: Extra greens, slivered, sesame seeds and fresh herbs
TERI’S TIPS:
SPICY SUNBUTTER SAUCE
Recipe created by Teri Gentes; www.terigentes.com Permission required to reprint.
INGREDIENTS:
1/2 cup Natural organic SunButter www.sunbutter.com
2-3 tsp fresh ginger – minced, to taste and if desired 1-2 drops ginger essential oil
2 tsp garlic – minced
3 tbsp organic tamari (gluten-free) or coconut aminos
2 tsp ground cumin, or more to taste or turmeric
Dried Chili peppers or cayenne pepper, to taste
2 tbsp fresh lemon or lime juice
2 tbsp raw honey, Lakanto or coconut syrup (less if using sweetened SunButter)
½ -2/3 cup water, coconut milk or water or broth, to create desired consistency
½ - 1 tsp sea salt, to taste (may be needed if using coconut aminos)
DIRECTIONS:
SPICY SUNBUTTER THAI SAUCE
Recipes/Pictures property of Teri Gentes – permission required to republish
Fresh salad spring rolls are such a treat and truly come together easily. You can fill them with most anything you enjoy and use up any odds and ends on hand. Just be sure to include some vibrant herbs such as mint, Thai basil or cilantro. Often they are made with seafood or simply veggies alone yet these are stuffed with tempeh making the rolls hearty enough to be your main course. Especially when drizzled with the thick Thai sauce. My suggestion is to pair them with miso soup or a mango n mint salsa and you’re set for a flavorful feast.
- Appetizer, lunch or main course
- Prep time: 20 mins or so
- Vegetarian, vegan, gluten-nut free
- Yield: 8-12 rolls
INGREDIENTS
8-12, 8 in rice paper wrappers
4-6 oz pre-cooked and seasoned organic tempeh or tofu
4 small carrots, slivered
1 small English cucumber, slivered
1 red or yellow pepper, slivered
1 cup daikon radish, slivered
2 large lettuce or Nappa cabbage leaves, slivered into noodle-like strips
½ cup fresh coriander leaves
Fresh mint and Thai basil, as desired
Chili peppers – red or green if desired
TO SERVE: Extra greens, slivered, sesame seeds and fresh herbs
TERI’S TIPS:
- If you don’t have the listed fillings substitute what you do have such as avocados, lettuce, celery, cabbage, mushrooms, etc.
- I like to cut my rolls in half generously drizzling sauce into the center - oh so good!
- Why roll you think? You don’t have to. Call them deconstructed salad rolls and save yourself time.
- When rolling, be sure not to overfill (I often do) these aren’t meant to be bulging burritos and the rice wrappers may tear.
- Prepare all of your fillings and arrange them around a few cutting boards. Soak them one at a time as you fill and roll them. Better still, have your guests fill and roll their own filling as they like. It makes for a super fun meal and each person can fill them as they like.
- TO ROLL: Fill a large pan or bowl with warm water, dip in one rice paper wrap at a time, submerging for a few moments, until soft and pliable. They will still be a little stiff yet soften as you fill them.
- Set on a cutting board or towel and place a few mint and or basil leaves on the upper half of wrapper, then arrange a small stack of the various veggies near the lower half of the wrap closest to you. Fold wrapper over filling, turn the ends into the center around the filling and then roll up as tightly as you can. Repeat until all wrappers have been filled.
- Arrange the wraps on platter lined with greens, sprinkle with chosen garnishes and serve with the Spicy Chili Sauce. Recipe below.
SPICY SUNBUTTER SAUCE
Recipe created by Teri Gentes; www.terigentes.com Permission required to reprint.
- Sauce, dip, spread
- Prep Time: approx 10 minutes
- Vegan, gluten/nut free
- Yields: Makes approx. 1 cup
INGREDIENTS:
1/2 cup Natural organic SunButter www.sunbutter.com
2-3 tsp fresh ginger – minced, to taste and if desired 1-2 drops ginger essential oil
2 tsp garlic – minced
3 tbsp organic tamari (gluten-free) or coconut aminos
2 tsp ground cumin, or more to taste or turmeric
Dried Chili peppers or cayenne pepper, to taste
2 tbsp fresh lemon or lime juice
2 tbsp raw honey, Lakanto or coconut syrup (less if using sweetened SunButter)
½ -2/3 cup water, coconut milk or water or broth, to create desired consistency
½ - 1 tsp sea salt, to taste (may be needed if using coconut aminos)
DIRECTIONS:
- Combine all ingredients but salt in a food processor, or blender. (A glass jar with a tight fitting lid will work as well, with a little muscle power to emulsify the sauce).
- Blend until smooth (scraping down the sides of processor if using). Adjust seasonings and thickness as desired.