I usually plan my Thursday lunch around the CSA share and today I had planned to eat fresh rolls with sunflower sprouts. It was shocking to have the temperature drop and snow-like flakes come out of the sky. Thought it was turning into spring. I ended up eating hot leftovers, but will make these rolls this week. This recipe is vegan and from the March issue of Vegetarian Times.
Amy Hetager, CSA Blogger
Live Spring Rolls with Lemon-Ginger Dipping Sauce
From March 2010 Vegetarian Times
Makes 8 rolls
LEMON-GINGER DIPPING SAUCE
1/4 cup raw tahini (you can buy in bulk at Whole Foods to have a smaller amount)
2 tblsps raw agave nectar
4 tsp nama shoyu or soy sauce
1 tbs lemon juice
2 tsp minced fresh ginger
8 swiss chard or romaine lettuce leaves with stems trimmed
1/2 cup grated or julienned carrots
1/2 cup grated raw beets
1/2 medium red bell pepper, julienned
1/2 cup sunflower sprouts (I used almost a cup)
8 fresh basil leaves
4 fresh sprigs mint
1. To make Lemon-Ginger Dipping Sauce, whisk together all ingredients and 1/2 cup water in a small bowl.
2. To make Spring Rolls, fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper and sprouts. Top with basil and mint. Roll chard leaf around filling, tucking in edges. Serve with Dipping Sauce.