Recipe – Fusion Rolls with Almond Curry Dipping Sauce

These delicious rolls are a perfect for summer! This recipe is from Real Food Yogi’s book—The Joy of Real Food. Visit http://www.rowenajayne.com/ to grab your copy of the book!

Ingredients

Rice Paper/Cabbage/Lettuce rolls:

  • 6 sheets rice paper/cabbage/lettuce leaves
  • Hot water

Vegetables:

  • 2 cups wongbok cabbage or iceburg lettuce shredded
  • 2 medium carrots (grated)
  • 1 cup red cabbage (shredded)
  • 2 cups dried shitake mushrooms
  • 1 Tbsp olive oil
  • 2-3 tsps Braggs Aminos
  • 1 cup mint leaves
  • 1 cup coriander leaves

Almond Curry Dipping Sauce:

  • ¾ cup coconut milk *
  • ½ cup almond butter
  • ½ large clove garlic
  • ½ teaspoon ginger root
  • 1½ teaspoons curry powder
  • 1 tablespoon macadamia nut oil
  • 2 teaspoons maple syrup
  • 1 teaspoon Braggs Aminos
  • 1 teaspoon chives/shallots
  • 1 teaspoon sea salt
  • ¼ teaspoon coriander powder
  • ¼ teaspoon chilli powder
  • ¼ teaspoon lemon juice
  • ⅛ teaspoon onion powder
  • Pinch cayenne pepper
  • Pinch black pepper

Method

Dressing:

Blend ingredients in a RAW BLEND Vita-mix until smooth. Set aside.

Vegetables:

Soak the dried shiitake mushrooms for 1 minute in hot water.

Strain and squeeze out excess juice.

Place in a bowl and add olive oil and Braggs. Mix through and leave aside while preparing other vegetables.

Shred all vegetables and herbs and mix together in a large bowl. Add shiitake mushrooms and mix through.

Rolls:

Steep a rice paper in hot water for 30 seconds until it softens. Place on a cutting board.

Place small amounts of each ingredient into the centre of the rice paper/cabbage/lettuce leaf and roll up.

Repeat until all ingredients are used. Serve with the dipping sauce.

* To make fresh coconut milk. Place ½ cup water with 1 cup dried coconut. Blend until smooth and strain through a nut milk bag.