 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
this is my personal bastardization of the cucumber spring rolls in Trotter's Raw. Ingredients:
1 daikon |
1 cucumber |
1 red bell pepper |
1 carrot |
1 avocado |
! can water chestnuts |
2 tablespoons ginger (fresh) |
2 cloves garlic (minced) |
1 red thai chile (seeded and minced) |
sesame seeds |
3 tablespoons cilantro |
1 tablespoon sesame oil |
1 tablespoon wasabi (mixed thin) |
1/2 cup soy sauce |
3 tablespoons lime juice |
Directions:
1. To make the sauce mix the soy, sesame oil, 1 tablespoon cilantro, 1 clove minced garlic, lime juice, chile, together and set aside.
2. Julienne the red bell pepper, carrot, ginger, avocado, water chestnut. Place in a bowl and toss with remaining garlic clove and cilantro, 1 tablespoon or so of the sauce, and a heavy pinch of sesame seeds.set aside.
3. Now, peel the daikon and cucumber and run them along a mandoline lengthwise to create 16 strips.
4. Lay one strip of cucumber down and place a strip of daikon on top of it a bit off center. using a basting brush paint a line of wasabi down the center. place some of the vegetables along the bottom fourth of the roll. roll it up tightly.
5. you can now spoon the sauce over the rolls or just have individual dipping bowls.
6. enjoy!
|
|