Summer Rolls

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November 21, 2016

Recipe by Pamela Salzman

  • Cook: 20 mins


For the sauce:

2 Tablespoons creamy peanut butter, preferably organic (or cashew or almond butter)

1 Tablespoon unrefined, cold-pressed extra-virgin olive oil

1 Tablespoon unseasoned rice vinegar

½ Tablespoon raw honey (choose a mild flavor)

½ Tablespoon water

½ Tablespoon shoyu or gluten-free tamari

pinch sea salt

pinch cayenne pepper

For the summer rolls:

8 (8-inch) rice paper rounds, plus additional in case some tear

1 large sweet potato, (peeled if desired) and cut into ¼” matchsticks

unrefined coconut oil or extra virgin olive oil for drizzling

sea salt and black pepper to taste

4 medium brussels sprouts, thinly sliced or shredded

¼ head of small red cabbage, thinly sliced or shredded

2 medium carrots, shredded, grated, or julienned

1 large avocado, cut into thin slices

handful each of fresh mint leaves, basil leaves and cilantro leaves

Other possibilities: cooked shrimp, chicken, tempeh or tofu, cooked rice noodles


1For directions visit Pamela Salzman


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