Monday, April 29, 2013

Summer Rolls with Cashew Dipping Sauce

I made some summer rolls using brown rice paper and nori seaweed.  Adding the nori seaweed sheet really stabilizes the rolls so they are less floppy and easier to roll - and eat.  Just put the moistened rice paper rounds down first and then cover with the nori sheet. Then pile on the veggies and roll it up.

I stuffed them full of lots of raw vegetables and then made a cashew dipping sauce to go with it.

Here's the recipe for the cashew dipping sauce:

1/2 cup raw cashews
1/4 cup cucumber, chopped
1/2 small red pepper, deseeded
Dash of gluten free tamari
Squeeze of lime juice

Place all the ingredients in a blender and process briefly. Add water a little at a time to make a smooth sauce, of the consistency you prefer.

Yes, it's getting hot here! Up to 90 degrees today so cold food rule!


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