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Raw Mushroom Spring Rolls

September 1, 2014 by Rachel Carr 4 Comments

Raw Vegan Spring Rolls

Raw Spring Rolls
I swear I never get tired of these.
Cucumber makes a genius wrapper, and the spicy cucumbers and wasabi mayo give these a little kick.
It’s very important to get the cucumber slices for the wrapper very thin so it will stay closed.

For the wrapper:
1 cucumber, sliced thinly lengthwise on a mandoline slicer (about 4-5 slices per roll)

For the spring roll filling (per roll):
2 Tablespoons fresh basil, roughly chopped
2 Tablespoons fresh mint, roughly chopped
2 Tablespoons fresh cilantro, roughly chopped
1/4 cup finely shredded green or red cabbage
1 fresh shiitake mushroom, thinly sliced and marinated (see marinade recipe)
1/4 avocado, thinly sliced
1/8 cup daikon radish sprouts

For the shiitake mushroom marinade:
1 Teaspoon raw honey or maple syrup
2 Tablespoons gluten-free tamari
1 teaspoon chili flakes
pinch salt

For the dipping sauce:
1 Teaspoon raw honey or maple syrup
1 Tablespoon gluten-free tamari

Whisk together the mushroom marinade in a bowl by hand and toss the mushrooms in it until thoroughly coated.  Allow to sit for about ten minutes so the marinade completely sinks in.  Set aside.

For the wasabi mayo:
1 cups cashews, soaked for at least 2 hours, soaking water discarded
1/8 cup lemon juice
1/2 Tablespoons agave
1 Tablespoon wasabi powder
pinch salt
Puree in a blender until smooth.

To assemble the spring roll:
Thinly slice the cucumber lengthwise paper-thin on a mandoline. Lay five slices side by side on a sushi mat to form a sheet. In the same way as making sushi, layer the ingredient from the filling one on top of the other on one half of the mat.  Roll the cucumber slices around the vegetables to form a roll about 4 inches in length.  Use the mat to compress the roll so it stays nice and firm.

Remove the roll from the sushi mat and carefully cut into 1/2′ wide pieces.
If you struggle with the sushi mat technique, you can simply roll each cucumber individually into it’s own little roll.
Serve with the dipping sauce and wasabi mayo.

Raw Spring Roll

3

Filed Under: Appetizers, Gluten Free, Raw Vegan

Reader Interactions

Comments

  1. Antoinette

    September 16, 2014 at 10:58 pm

    This isnt vegan honey comes from bees ox

    Reply
    • Rachel Carr

      September 16, 2014 at 11:02 pm

      Yes, so if you don’t use honey, then substitute agave or maple syrup 🙂

      Reply
  2. Amie

    September 22, 2014 at 12:15 am

    Thanks for sharing! This looks awesome. 🙂

    Reply
  3. Millie | Add A Little

    September 28, 2014 at 6:34 am

    These look amazing Rachel! Love the addition of mushrooms!

    Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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