A few weeks ago I attended a Raw Food demo where the Chef made Spring Rolls. I’d never had a Spring Roll before, let alone a Raw Spring Roll. They were amazing! My daughter is a vegetarian and my oldest son is very much into eating healthy, so I knew this would be perfect to try at home for a light lunch!
These are so easy to make! With fresh veggies in abundance at the Farmers Market, the variations on these rolls are infinite! Use your favorite vegetables and go crazy! I can see shredded zucchini or spinach in them. The original recipe called for Kale and that was delicious too! Ours were a bit different. We started by shredding purple cabbage… Isn’t it pretty?
Then we shredded carrots and added sliced yellow and red peppers…
We mixed it all together with a blended dressing of diced red onions, lemon juice, sesame oil, whole garlic cloves, salt, Tahini, cayenne pepper and honey. To make them completely raw, use raw Tahini.
I love that they are so colorful!
Next was rolling. Soak the rice paper in warm water to soften them, then lay them out on a cutting board or on the counter. Add the Confetti mix to one end…
We added asparagus for more crunch and color!
Gently roll up the wrappers, folding the sides in as you go!
Cut them on a diagonal down the center to show off the gorgeous colors! I don’t like the single asparagus stalk in this shot, more of them would have looked better, but they tasted GREAT!
Here is a better shot, including dipping sauce with the extra dressing!
These will become a favorite summer lunch, I’m sure! My son, ever the experimental eater, rummaged through the pantry to find things to add to the rolls. He likes peanut sauce that normally comes with Spring Rolls and was trying to replicate the taste. We added roasted, salted pepitas to snack on the side and I liked the extra bit of salt. They are so much fun to make, you have to try them yourself! Here is my recipe, but feel free to add/exchange/modify them to create your own!
Confetti Spring Rolls
1/2 head of purple cabbage, shredded
6 carrots, shredded
1 small yellow bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
12 thin asparagus, ends trimmed
Spring Roll Wrappers
1/2 Red onion, diced
1 cup Tahini
A pinch of Cayenne Pepper
To make the dressing, I didn’t measure anything, other than the red onion and Tahini. I put all the ingredients in the blender and pulsed until it was a consistency and taste I liked. I did add more honey, lemon and sesame oil as I went along because it was too thick. Just drizzle, pulse and taste. Always taste as you go! That way you know how to layer flavors and what to add!
Shred the cabbage and carrots, then slice the peppers. Add everything to a large mixing bowl and stir together. Add 1/4 to 1/2 cup of the dressing to lightly coat the vegetables.
Soak the Spring Roll wrappers in warm water for about 10 -20 seconds to soften. Lay them on a cutting board with the edges slightly overlapping. Place a good amount of the vegetable mix at the end of one wrapper. If using them, add one (or more) asparagus stalks to the top of the veggie mix before rolling. Gently roll the vegetables, folding in the sides of the wrapper as you go. Cut the rolls in half on a diagonal. Dip in the extra dressing and serve immediately!
Enjoy the Spring Rolls! They are delicious. I’d love to hear how yours come out and what you decide to add!