California Farm Cashew Spring Roll
Instant lunch, no cooking required. Delicious, too, the flavors and textures of the individual ingredients compliment each other in this crunchy salad wrap in a sturdy see through brown rice wrapper. I make two versions: one cashew vegan, one canned fish. And an instant dip of soy sauce, agave syrup, lemon juice and pepper sauce.
California Farm Cashew Spring Roll
Instant lunch, no cooking required. Delicious, too, the flavors and textures of the individual ingredients compliment each other in this crunchy salad wrap in a sturdy see through brown rice wrapper. I make two versions: one cashew vegan, one canned fish. And an instant dip of soy sauce, agave syrup, lemon juice and pepper sauce.
Open in Cookpad AppSteps
- 1
Julienne the fruits and vegetables with the 1/8” julienne insert on the hand mandolin.
- 2
Lay a strip of butter lettuce leaves across the center of a rice paper disc, ready to sprinkle julliened vegetables, fruits, 4 ounces of cashews or canned fish on top. Drizzle agave syrup, soy sauce, lemon juice and Tabasco pepper sauce over.
- 3
Wet one side of rice paper till translucent, flatten lettuce leaves on centerline, julienned fruits and vegetables on top, cashews or canned fish crumbled on top, wet other side with brush, roll into tight thick large spring roll, 2” thick, 9” long, or 2” pieces.
- 4
Mix sauce ingredients for extra dip: soy sauce, agave syrup, pepper sauce and lemon juice. Serve roll whole or in 2” pieces.
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