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Raw Vegetable Spring Rolls
with Dipping Sauce
Serves: 4
INGREDIENTS:
¼ red cabbage, shredded
1 carrot, shredded
1 red or yellow bell pepper, sliced thinly
handful of mung bean sprouts
enoki mushrooms (if you can’t find these, substitute thinly
sliced shiitake)
2 baby marrows/courgettes, peeled and julienned (or 1 regularsize
courgette)
sesame oil (optional)
tamari or nama shoyu (optional — this is wheat-free,
unpasteurised soy sauce)
1 English cucumber or 2 regular-size cucumbers, peeled
handful of fresh coriander, chopped
handful of fresh mint, chopped
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METHOD:
Place all of the vegetables, except the cucumber, in a shallow
bowl. Toss with a little sesame oil and tamari, to coat
If you have time, marinate the veggies for at least 30 minutes.
If you don’t have time, that’s fine
Use a vegetable peeler to make long thin flat slices of
cucumber. If using English cucumber, cut the slices in half
Lay out one slice of cucumber. Place a little bit of each
vegetable (and the herbs) on the end of the cucumber slice
closest to you
Roll up the slice over the vegetables, then skewer with
a toothpick to keep the roll together
Serve with dipping sauces
INGREDIENTS:
Spicy Paw paw Dipping Sauce
½ paw paw
1 garlic clove
1 small knob of ginger
½ small chilli, seeded
juice of ½ lime
dash of Himalayan salt
splash of sesame oil
splash of agave syrup (or other natural sweetener)
water if needed to thin the sauce
METHOD:
Place all ingredients in the blender and process until smooth
Adjust seasoning and water to taste
snacks, starters & sides 20