I have good memories of learning to curl these delicious rice rolls, when I worked at Mana Foods, a local organic grocery store in Maui. There was an incredibly strong lady responsible for setting up these rolls for the specialties section, and she was a professional. Mana Foods rolls were stuffed with noodles, tofu and a large spoonful of hoisin sauce. My version includes a creamy Thai almond sauce and a series of spiralized vegetables to resemble a rainbow when proving. They are a great way to eat the rainbow!

(For 4 people) 

Spiralizing

Almond sauce

1/2 cup of chopped fresh coriander

1/4 cup of water

Up to 1/2 cup of almond butter

3 tablespoons of braggs liquid or tamari amines

2 tablespoons of squeezed lime juice at the moment

1 tablespoon apple cider vinegar

1 tablespoon of raw honey or sucer syrup

2 DISARED MEDJOOL DAMES

1 clove of garlic

1 tablespoon of fresh grated ginger

1 teaspoon of red pepper flakes

1/4 cup of nuts-macadamia soaked and crushed

Roll

4 rice paper wraps

1 spiral or grated cucumber (try to avoid seeds)

1 sliced ​​avocado

1 cup of spiral or grated beetroot

1 cup of spiral or grated carrot

1 cup of germinated

1/2 cup of fresh coriander leaves

1/2 Cogenea Mal measured of fresh mint leaves

1/4 MAVENA MAVENED MEASURE OF Fresh Basil Leaves

To make almond sauce, mix coriander, water, almond butter, liquid amines, lime juice, cider vinegar, honey, dates, garlic, ginger and red pepper flakes in a blender and shrink at high speed, adding water if necessary, to get a fluid sauce (but still thick). Divide the sauce by two small cups. Book a bowl (half of the sauce) to wet. Pour the crushed macadamies on the other glass of soak and stir.

Reserve to fill the rollers.

To prepare the rollers, fill a wide and little bowl with warm water and place a clean and dry kitchen cloth on the workbench. Dip a rice paper wrap in the water only until I soften. (Do not take a might make it too much: the wraps are delicate and break when they get too soft) Remove the Wrap from the water and place over the kitchen cloth.

Arrange a quarter of the vegetables and horizontal herbs, in the lower third of the wrap, leaving the sides and upper section of free wrap. Pour 1 tablespoon almond sauce and nuts on the vegetables. Fold the lower end of the wrap over vegetables and herbs, and enter it under them. Fold the sides of the wrap to the middle (as in a burrito) and then roll as tight as possible without breaking. Cover the roller ready with a moistened cloth so as not to dry. Repeat the process with the other fillings and wraps. Serve accompanied with the almond sauce.