Extra-Crunchy Summer Rolls, from ‘Nourish’
Makes 8 rolls
8 rice paper wrappers, preferably from brown rice
¼ medium green cabbage, cored and shredded
2 medium carrots, julienned or coarsely shredded
1 seedless cucumber, peeled and julienned
1 firm apple, cored and thinly sliced 1 avocado, peeled, pitted, and sliced Ginger-cashew sauce and/or almond butter-sesame sauce (see below), for serving
1. Fill a wide, flat bowl with 1 to 2 inches of very warm water. Place one rice paper wrapper in the water for a few seconds, until just softened and pliable (do not let the wrapper sit too long or it will get too soft).
2. Place the wrapper on a cutting board. On the bottom third, leaving 1 inch on each side bare, neatly stack a thin bundle of cabbage, a few carrot and cucumber slices, a couple of apple slices, and a couple of avocado slices. Carefully fold the bottom edge of the wrapper up and over the fillings, fold in the sides, and roll up like a burrito. Repeat with the remaining wrappers and filling ingredients.
3. Serve immediately, with the sauce on the side for dipping.
GINGER-CASHEW SAUCE Makes about 1½ cups
1½ cups raw cashews
1 garlic clove
1 (2-inch) piece fresh ginger, peeled and roughly chopped
Juice of ½ lime
2 tablespoons tamari
2 teaspoons yuzu juice (or fresh lemon or lime juice)
¾ cup filtered water
Fine sea salt
1. To a blender, add the cashews, garlic, ginger, lime juice, tamari, yuzu juice, and water.
2. Puree until very creamy. The sauce should be the consistency of a creamy dressing; add another tablespoon or so of water to thin out, if necessary.
3. Taste and add salt if you like. Refrigerate in an airtight glass container for up to 3 days.
ALMOND BUTTER-SESAME SAUCE Makes about 1 cup
5 tablespoons almond butter ¼ cup tamari
¼ cup avocado oil
¼ cup toasted sesame oil 3 tablespoons maple syrup
1. In a small bowl, place the almond butter, tamari, avocado oil, sesame oil, and maple syrup.
2. Whisk until smooth. Refrigerate in an airtight glass container for up to 5 days.