Makes 4 servings
Fresh rolls of thinly sliced cucumber wrappers are filled with kelp noodles, sprouts, mint, basil, cilantro, and chile then served with a ginger “peanut” dipping sauce. If you don’t have kelp noodles on hand, substitute with spiralized zucchini noodles or shredded carrots.
1 cup shredded Boston lettuce leaves
1 cup kelp noodles, cut into 3-inch lengths
½ cup mung bean sprouts, rinsed
3 tablespoons mint leaves
3 tablespoons basil or Thai basil leaves
3 tablespoons cilantro leaves
1 teaspoon Thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned
2 cucumbers, sliced very thin lengthwise, using mandoline slicer
1 batch Ginger “Peanut” Sauce, see below
Place filling ingredients into bowls and arrange on your table or countertop.
To assemble rolls, place a strip of cucumber onto a flat surface, like a cutting board. Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper. Place four cucumber sticks to either side of your noodle, herb, and spice pile.
Roll fillings up inside cucumber strip diagonally. Place in a container. Repeat.
To serve, transfer rolls onto a serving plate or four dishes. Serve with a side of Ginger “Peanut” Sauce for dipping.
These are best eaten immediately, but they will keep in fridge for 1 day.
Ginger “Peanut” Sauce
makes about 1 cup
Raw peanuts don’t taste very good, so this sweet and savory Thai peanut sauce–inspired dip is made with almond butter, coconut water, ginger, and lime zest.
¾ cup almond butter
¼ cup lemon juice
2 tablespoons Nama Shoyu
2 tablespoons agave syrup
1 teaspoon grated ginger
½ teaspoon minced garlic
½ cup coconut water, or filtered water, as desired
2 tablespoons lightly chopped cilantro
2 teaspoons lime zest
In blender, place all sauce ingredients. Blend smooth, adding just
enough water for desired dipping consistency.
To serve, scoop into small bowl. Sprinkle on cilantro and lime zest
Will keep for 5 days in fridge.
From Ani's Raw Food Asia
by Ani Phyo, published by Da Capo Lifelong