Soft Vietnamese Roll
1 lb fresh shrimp, cooked OR 1 pkg organic sprouted black soybean tofu (Nasoya), cubed
1 pkg of spring roll wraps (get at a Whole Foods or Asian store)
1 English cucumber, chopped
Alfalfa or clover sprouts
Freshly chopped mint, basil, and cilantro
Freshly chopped jalapeno peppers
Freshly chopped avocado
Kelp noodles, or brown rice, if desired
1/2 cups water (or less, if you like the sauce thicker).
1/3-1/2 cup almond butter
2 TBSP raw honey
3 TBSP tamari sauce OR Bragg's Liquid Amino Acids
1 TBSP toasted sesame oil
3/4 cup rice vinegar (brown rice, if you can get it)
1-2 cloves of freshly minced garlic
juice of 1 lemon
1/4 tsp cayenne pepper (or leave out if you don't like spicy)
You can chop almonds or cashews into this sauce, if you like more texture
1. In a large bowl of warm water, soak a spring roll wrap for about 11-15 seconds, until it is flimsy.
2. Place on a teflex sheet on a cutting board.
3. Place (not quite in the center- off to one side) a few shrimp, veggies, rice/kelp, and spices over top, being careful not to over fill.
4. Fold 2 sides in.
5. Take one long end and tuck under, and begin to roll, until you've made the spring roll.
6. Cut, if you like, or, leave whole.
7. Mix the sauce together in a blender or food processor (reserving nut pieces until after), and enjoy with the rolls!