Raw vegan, lite refreshing summer rolls.
When we moved to California the famous Roxanne’s raw food restaurant had just closed. We heard stories of the amazing unique food served. So when I came across the book “Raw” by Charlie Trotter & Roxanne Klein, I knew I had to get it and see what the buzz was all about.
The pages of this beautiful book are filled with pictures of the mouth watering gourmet creations and freshly picked produce that make me want to be a farmer! After reading through the recipes I knew I had to make some adjustments for my family, and so here is my version. I also added another simple kids version on the bottom of this post.
Adapted from “Raw” by Charlie Trotter & Roxanne Klein.
1/4 cup balsamic vinegar (or shoyu)
2 Tablespoons fresh lemon juice
1 teaspoon ginger, peeled and minced (or 1/2 teaspoon ginger powder)
1 teaspoon maple syrup
Black pepper to taste
2 Tablespoon dried coconut flakes, soaked in 2 Tablespoons coconut water
1/2 clove garlic, minced (or 1 teaspoon garlic powder)
Mix ingredients and set aside
1 large cucumber, English preferred, peeled
Cut the cucumber in minimum 4 inch pieces, crosswise (or close to that length, depending on the size of your cucumber)
Thinly cut the cucumber long ways with a mandolin, as thin as you can get. Once you get to the seeds turn it over and cut the other side, put these slices to the side.
Julienne the part with the seeds, and add to the filling (below).
1/4 avocado, julienned
1 small carrot, shredded or julienned
1 small bell pepper, julienned
1/4 cup mung bean sprout, or thin sprout of choice
1/4 cup romaine lettuce, finely chopped
1 teaspoon ginger, peeled and julienned
Sea salt and pepper to taste
Place the filling in a bowl, pour 3/4 of the marinade over it.
Take a slice of cucumber wrapper, put some filling across the bottom of it short ways. Roll it up. Place it on a plate and drizzle a little marinade on top. Repeat until you have finished all the cucumber.
If you have any filling left over put it on a bed of lettuce and pour the remaining marinade over it to make a refreshing summer salad.
The original recipe has red Thai chile, cilantro and some other ingredients that I didn’t have, but would have been excellent in this recipe.
Starting with the basic cucumber wrapper you can fill it with anything.
My boys got so excited to try this, but they aren’t fans of ginger, so I made them a separate plate of cucumber avocado roll up sushi. Wish I would have taken a picture. I took a cucumber wrapper, placed a piece of avocado on the end, sprinkled on very thin pieces of nori and rolled them up. They ate them as fast as I could make them. Adding some carrots or pea sprouts would have been perfect, but I was all out.