Over the past week or two, I have been cooking a lot of heavier meals containing beans, rice, nut cheeses and noodles. These foods, although nutritious, do not actively heal the body. Vegetables, leafy greens, sprouts, fruits and wild foods do. (see Brain Cell Foods Vs Filler Foods).
Too many filler foods and not enough ‘Life Changing Foods’ made me feel like I needed a reset. So I took out what I had in my refrigerator and made these rolls. They tasted better than anything I had eaten all week! Fresh vegetables, herbs and sprouts rolled in tapioca paper with a dipping sauce of lime juice, No fish sauce, garlic, chilli, raw honey and salt brought me back to life.
These are very similar to Vietnamese rolls but I did not add any noodles. This time I added only fresh vegetables and homegrown alfalfa sprouts for their elevated biotics and nutrient value. (see Sprout & Microgreens:Revitalizing Foods).
The amounts below make one serving. Adjust according to your needs. These are best eaten fresh and right after preparing.
Alfalfa Sprouts And Salad Rolls
Ingredients
3 tapioca sheets
1 cucumber, trimmed and peeled
1/2 carrot, ends trimmed and peeled
1/4 large, red pepper, stem and seeds removed
1-2 red radishes, ends trimmed
2-3 slices from a red onion, peeled
1/2 avocado flesh. pit and skin removed
handful of fresh cilantro, washed, spun and air dried
handful of mint leaves, washed, spun and air dried
several handfuls of fresh homegrown alfalfa sprouts (see post dated 16 January 2022)
Dipping Sauce
3 tbs fresh lime juice
2 tbs No fish sauce (or Redboat/Son fish sauce)
1 tbs raw honey
1 tsp sambal oelek (or 1 Thai red chilli + I clove garlic, peeled pounded in a mort and pestle)(optional)
salt to taste (if using fish sauce, omit)
Method
First, make the sauce by pounding the garlic and chilli with a pinch of salt in a mort and pestle to make a paste. (Note: If you do not like spice, delete this step) Set aside. To a small bowl, add the lime juice, No fish sauce (or Redboat/Son fish sauce), honey and salt (optional). Add in the garlic/chilli paste if using. Taste and adjust to make it just right according to your preferences.
Prepare the vegetables and lay each side by side on a plate. Slice and julienne the carrot, cucumber, radish and red pepper. Using a mandolin will save you time and effort; cutting by hand with a sharp knife works well too. Finely cut the cilantro and mint. Slice the avocado flesh.
In a wide bowl with low sides, add several inches of filtered water. Top it up with a little boiling water to make the water warm.
Place a silicone mat on the counter beside the bowl of water. Arrange the plate of vegetables above with the alfalfa sprouts.
Dip one tapioca sheet in the water making sure it is fully submerged and lay directly on to your mat. The tapioca sheets do not need to be soaked. Lay 3-4 slices of avocado side by side about 1/3 of the way up leaving about an inch of each end. Layer the onion, carrot, red pepper, cucumber and fresh herbs on top. Finish it off with a large pinch of alfalfa sprouts. Gently lift the tapioca sheet over the vegetables and fold each side over and roll to close, just the way you would roll a burrito. Continue with the next two tapioca sheets.
Serve your rolls alongside the dipping sauce and enjoy your refreshing treat!