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The world is slowly starting to warm itself up. She says, with thunder clouds looming in the background. Still, it’s definitely warm enough to justifiably bring more raw dishes into the kitchen.

And what better way to celebrate than with Spring Rolls. No, not the fried and mushy sort. The sort that sing with flavour, texture and health!

This is our first foray into the raw rolls and it certainly shows (i.e. the photo of our bursting, limpet- looking delights) but what a great education. The main points i gleaned are:
-trust that 5 seconds is long enough to soak the wrappers
-do not overload the wrapper, less is more in this case (because)…
-even if you make 11, you will have far too much filling left, so start small and chop more if needs be…

Rice wrappers, i.e. spring roll wrappers are real cheap (about £1.50 for 1000, i joke, but you get a lot.) As for the filling, it’s really up to your preference and imagination- i would recommend having a mixture of textures and flavours. Unlike their crispy distant cousins, these rolls really celebrate the raw goodness of vegetables, i’m thinking some kind of fruit in there for the next batch?! (I know, crazy!)

I lovingly bound our rolls up in a tahini drizzle. Fresh grated ginger, garlic, lime, soy, cayenne. All kinds of deliciousness. Therefore, the star of todays nutritional show is the humble Sesame seed. A very good source of manganese and copper, but also of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fibre.

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Tahini:
(Makes 1/2 a jar)

  • 1 cup of Sesame Seeds
  • (just less than) 1/8 cup of Olive Oil
  1. Heat your oven to 170c, line a roasting tray with baking parchment
  2. Spread the seeds out onto the tray and roast for 9 minutes, turning every few minutes, DO NOT allow to brown
  3. Allow to cool before adding to a blender with the oil
  4. Blitz for anywhere up to 8 minutes (scraping down the sides occasionally) until you have a smooth paste
  5. Keep in the fridge, in a clean jar for up to a month

(Makes 12, Vegan, Gluten- free, RAW)
Tahini Drizzle:

  • 3 tablespoons of Tahini
  • zest and juice of 1/2 a Lime
  • 1 thumb of Ginger, grated
  • 1 clove of Garlic, grated
  • 1/4 teaspoon of Cayenne Pepper
  • 1/2 tablespoon of Soy Sauce
  • 1/2 tablespoon of Sesame Oil
  1. Combine all ingredients in a small jar, secure the lid and give it a real good shake

Raw Spring Rolls:

  • 12 Rice wrappers
  • (1 bowl of warm water)
  • 3 Radish
  • 2 Spring Onions
  • 1/4 Cucumber
  • 1 stalk of Celery
  • 2 leaves of Red Cabbage
  • handful of Wild Garlic shoots and flowers
  • 1 Avocado
  • 1/2 tablespoon of both Black & White Sesame seeds
  • handful of Bean sprouts
  • juice of 1/2 a Lime
  1. Place the sprouts in a bowl and squeeze the lime juice over, set to one side
  2. Slice the avocado about 1/2 centimetre thick, scatter half the sesame seeds on a plate and lay the avocado on top, sprinkle remaining seeds over
  3. Slice the remaining vegetables into matchsticks
  4. Dip each wrapper into the water for 5 seconds, then lay onto a clean surface
  5. Spread 1 teaspoon of the tahini onto the centre of the wrapper, add a small amount of your fillings, tuck, roll, tuck (like i said, i haven’t mastered this yet, but there are videos on line).
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