Summer Rainbow Rolls
My essential ingredients (the filling) for summer rolls are:
Cilantro and Thai Basil add green freshness. Red pepper and purple cabbage are the other colorful ingredients you may love.
You decide your own rainbow of veggies and slice them up as thin as you can get, especially for the carrot, cucumber, and pepper.
I found a Brown Rice, non-GMO Vietnamese spring roll wrapper that I like to use (photo above). They hold up and are sturdy enough to use one wrapper per roll. Other brands I had to layer two wrappers, because they can sometimes tear easily. But layering two rolls is also another option.
All you need to do with the wrappers is dip the hard disc in warm water until it becomes pliable.
Lay the wrapper down on a plate and select a few of each type of veggie to wrap. Place the veggies off-center, closer to you, because you are going to roll the veggie roll away from you. In the case of these rolls, they did not stick to the plate but did stick to itself when rolled up. Roll as many as you like - I have found that these keep fairly well overnight so you can make some for today and more for tomorrow!
This is where you can really have some fun. Today I am sharing an almond butter dipping sauce that I love. But this is just one awesome sauce (see that, awesome sauce?!) and I would love to hear about YOUR favorite dipping sauces for these rainbow rolls. I'm thinking chili pepper. I'm thinking miso. I'm thinking coconut. I'm thinking the sky is the limit.
What have you got to make these rolls taste even more awesome?
1/4 Cup almond butter
2 T lime juice
2 T liquid aminos (or coconut aminos)
1 tsp garlic
1 tsp ginger
1-3 T warm water
1 tsp. hot chili sauce (optional)
Stir together the above until the sauce is smooth and dip-able. Give it a taste and adjust the ingredients to your satisfaction.
Let me know in the comments or the facebook group if you decide to create a summer rainbow roll. What is your discovery at the end of the rainbow?