Summer Rolls

When I'm  at a Vietnamese restaurant one of my favorite appetizer to order is the summer roll. The only problem with these is that they don't have a lot of vegetables in them; bean sprouts, shrimp, lettuce, rice noodles and a few mint leaves. Depending on the type of Vietnamese restaurant you go to; some may add mangos or avocados to the summer rolls.

I prefer summer rolls with all vegetables including the "noodles", they're actually made of sea kelp so no cooking is required. Sea kelp "noodles" are not really noodles; they're a type of brown seaweed that contains high amounts of iodine; like everything else eat it in moderation. Another type of vegetable that I need to explain are diakons; they are a root vegetable, looks like carrots but white. Diakons are used in Korean, Japanese and Chinese cuisines.

                                            


Ingredients:

1 package Vietnamese brown rice spring roll wrapper
1 package raw sea kelp noodles
1/2 avocado (thinly sliced)
1/3 cup mint leaves
1/3 cup pea shoots
1/4 cup diakon (thinly sliced)
1/4 cup cucumbers (thinly sliced)
1/4 cherry tomatoes (thinly sliced)
1/4 raw almond butter
3 tsp. raw liquid amino (by Coconut Secrets)
1-2 tsp. hot sauce (I used sriracha)


                   This is what some of the ingredients look like:

Start by rinsing the sea kelp noodles with water, place them in a bowl and then cut the noodles into pieces. Place warm water in a medium size bowl and soak one sheet of the wrapper until soft. After the wrapper is soft, take it out of the water and lay the wrapper flat on a cutting board to work on. Put a small handful of noodles in the middle of the wrapper, a few mint leaves, pieces of diakons, cucumbers, avocadoes, tomatoes and pea shoots. Next, fold the sides in tightly and roll from the front till the end making sure the vegetables don't fall out.

For the sauce, add the almond butter, liquid amino and hot sauce in a small bowl and mix. Depending on your preference, you can add extra hot sauce.

Enjoy!

Many Blessings,
Mum