Emily is a raw vegan blogger and author living in British Columbia, Canada. We’re excited to be partnering with her to bring you delicious, healthy recipes that are easy and fun to make!
“I eat raw plants because I love my body, the planet, and all beings. We are all equal and all-one! When I eat food, I want it to be beautiful, but not just in taste. I want it to nourish my body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. I find that raw, organic plants fit the bill pretty well.”
These fresh summer rolls are a perfect dish for the summer because they’re cool and crisp and are fantastically accompanied with a ginger peanut sauce. Serve them during a picnic with your friends or at dinner with your partner. They’re a great way to stay full while only using a few, simple and inexpensive ingredients, and best of all they’re incredibly tasty!
2 garlic cloves, minced
1 tablespoon chunk of ginger, peeled and finely chopped
2 tablespoons each of tamari, maple syrup, and lime juice
Chili powder, to taste
1/3 cup peanut butter
1/3 cup water (more or less as needed)
1 cup cooked vermicelli (AKA rice noodles)
5-8 rice paper sheets
1 cup fresh basil
1/2 cup cilantro
5-8 kale leaves
1/2 red pepper
Peanut Sauce: Blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first to bring out more flavour. Set aside in a bowl.
Rolls: Cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce and enjoy nature’s elegant beauty.
Posted with permission from This Rawsome Vegan Life.
Did you try this recipe? Let us know what you think in the comments below!