We're too obsessed with summer rolls to confine them just to the summer months. So that's exactly why we've shone an extra-special spotlight on these vegan winter rolls! Substituting the traditional inclusion of shrimp for tofu, this recipe gives us a terrific excuse to showcase the brightness of flavor found in winter produce like that from Local Roots organic farms. Besides, this sauce is so delicious you’ll want to eat it with a spoon, and the whole thing happens to be gluten free (just use gluten free soy sauce)! Plus, this recipe lends itself to endless variations—think of it as a guideline. It also works for make-ahead meals and lunch boxes. Substitute sunflower butter for peanut butter for an allergy safe recipe.
1 package round spring roll rice wrappers (the ones used were 22 cm. but any size is OK. You want the dry ones, sometimes also called Spring Roll Skin)
1 dozen Local Roots shiitake mushrooms, sliced thinly (substitute any mushroom of choice, or sliced tofu)
Toasted sesame oil
6 scallions, halved and then sliced vertically into approx. 3” strips
2 large Local Roots carrots, cut into very thin matchsticks (julienne)
6 Local Roots tuscan kale leaves (AKA lacinato), sliced crosswise into very thin ribbons about 2” - 3” long
4 red cabbage leaves, sliced crosswise into very thin ribbons about 2” - 3” long
2 large Jerusalem artichokes (AKA sunchokes), peeled and sliced into very thin matchsticks. (Note: they are knobbly so no need for perfection!)
1 medium pink daikon radish or similar, sliced into very thin matchsticks
Optional: cooked rice vermicelli noodles
Yield: 1 cup
1/2 cup smooth, unsalted, unsweetened peanut butter (stir well if it’s the natural kind)
2” piece ginger, peeled and roughly chopped
1 garlic clove, roughly chopped
1/4 cup soy sauce
1/4 cup toasted sesame oil
3 tablespoons maple syrup
2 tablespoons rice vinegar (unsweetened)
4 tablespoons hot water, as needed
Optional: a dash of hot sauce
Put all ingredients except water in the blender and whir until smooth. Add hot water at the end, as needed to lighten and loosen the sauce a bit. Add it a bit at a time until you get the consistency you like. Serve at room temperature. Keeps for at least a week in the refrigerator.
Recipe by Local Roots New Yorker Claiborne Milde @butteredbreadblog www.cwmilde.com
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