Springtime Vegetable Rolls
 

Springtime Vegetable Rolls

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Don't be intimidated by the ingredient list, they're worth it. These spring rolls are great as an appetizer or for a packed lunch.

SERVING SIZE

serves 6-8 as a side

INGREDIENTS

1 bunch asparagus, blanched, cut into 2-inch pieces

½ cup red cabbage, thinly sliced

1 cucumber, seeds removed, and thinly sliced

2 carrots, thinly sliced

1 bunch green onions, thinly sliced

1 cup cilantro, coarsely chopped

2 red grapefruits, segmented

1 package rice paper wrapper

1 teaspoon sea salt

¼ teaspoon cracked black pepper

Wasabi Hummus:

1 can (about 1.5 cups) chickpeas, drained and rinsed

2 garlic cloves

2 tablespoons rice vinegar

2 teaspoons prepared wasabi

1 tablespoon soy sauce

¼ cup water

1 teaspoon toasted sesame seeds

Dipping Sauce:

1/4 cup tamari sauce or soy sauce

2 tablespoons rice vinegar

2 tablespoons ginger, grated

2 garlic cloves, minced

 

INSTRUCTIONS

Bring a medium-sized pot of water to boil. Blanch the asparagus, just until tender, about 3 minutes. Place immediately in an ice bath to prevent from cooking. Drain and set aside.

Prepare the vegetables, herbs and grapefruit. Cut the cucumber in half lengthwise and remove the seeds with a spoon. Cut the segments out of the grapefruits (segmenting a grapefruit also includes removing the pithy “skin” to each slice).

Make the wasabi hummus: In a food processor or blender, blend everything but the sesame seeds until very smooth. Stir in the sesame seeds.  

Make the dipping sauce: Whisk together all the ingredients and pour into a bowl for dipping.

Soak the wrappers in warm water until they are pliable, but not too soft. Spread 1 tablespoon of the wasabi hummus into a wrapper. Layer the fillings inside, sprinkle with salt and pepper and roll up. Serve with the dipping sauce. 

  PRINT VERSION

vegetable plate

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