What a beautiful way to say goodbye to Summer! I made these rice paper rolls not only to celebrate the end of Summer but also to welcome Fall and celebrate the Autumnal equinox. They are not only delicious but also beautiful to look at.
The greens, herbs and edible flowers came from my own garden. Harvesting them today was kind of special. I used green shiso leaves, Thai basil, mint, and nasturtium leaves, and decided to use the bitter radicchio rather than purple cabbage. The Summer herbs add a particular lightness to this dish. The carrots, on the other hand, carry a chthonic energy that prepares us for the coming Fall season.
The amounts in this recipe are only approximate. Depending on how many rolls you are willing to make and how big your carrots or radicchio are, you will have to adjust the recipe accordingly. Do not worry if you chop too much. Everything can be used to make a side salad.
I used the translucent rice paper because I like the way the rolls look when they are ready. Unfortunately, rice paper isn't raw. For a fully raw recipe you can use collard greens, cabbage or lettuce.
Ingredients:
for the dipping sauce
- 1/4 cup raw tahini
- freshly pressed juice of 2 limes
- 2 garlic cloves
- 1/2 inch fresh ginger root
- 1/2 tsp cayenne pepper
- 2 Tbsp nama shoyou (or coconut aminos)
- 2 Tbsp virgin olive oil
- 2 Tbsp coconut water, add more if necessary
- 1 Tbsp raw honey, optional (vegans use a few drops of liquid stevia)
- pinch Celtic sea salt to balance the flavors
for the rolls
- 4-6 rice medium large rice paper sheets per person (8.5" or 22 cm)
- 2-3 large carrots, julienned
- 1 kohlrabi, sliced and julienned
- 1 medium large radicchio, shredded
- shiso leaves, shredded
- Thai basil
- fresh mint
- nasturtium leaves
- radish tops or other baby greens
- edible flowers
Method:
- Gather all the ingredients.
- Start by making the dipping sauce. Toss all the ingredients into a blender and process until you receive a smooth sauce. If the sauce is too flowing, add more tahini. If it is too thick, add more coconut water or lime juice. Adjust the taste to your personal liking. Transfer the sauce into a bowl and set aside.
- Prepare a shallow bowl with warm water. Have a kettle with warm water ready. You will need more warm water as you go since the water in the bowl cools off quickly. Prepare your working station. Lay out all the ingredients in such a way that it will be easy for you to reach them while you filling out the rolls.
- Remove the rice paper from packaging. Take one sheet and submerge it in warm water for a few seconds. Remove it and lay it out on a non-stick surface. Quickly place some shredded greens, radicchio, carrots, kohlrabi, mint, Thai basil and edible flowers. Add just a splash of the dipping sauce and quickly roll them, folding the sides, into a fairly tight roll. Place the roll on a platter and proceed on with the next one. Work till all your chopped vegetables are used up.
- Garnish with fresh flower petals and serve right away. Serve the rolls with the dipping sauce and enjoy in good company!
Wishing everyone a very happy start into Autumn - in radiant health, passionately raw - Dominique
Dominique Allmon©2023