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Round up a hungry crowd and have some fun making these crunchy, fresh rolls.

Time: 15 minutes

When to eat it: Lunch, dinner, fun meal in with friends

Perks: Vegan, low cost, whole food ingredients, no salt, no sugar or added sweeteners, easily made raw, nutrient dense

Sh*t You Need:

For the soft rolls
 Rice spring roll wrappers (I like to use the kind made with brown rice)
(To make this raw: use sushi nori sheets or make lettuce wraps with romaine, purple cabbage leaves, or collard leaves)

For the filling (varies)
 Purple cabbage
Zucchini
Red bell pepper
Sweet potato
Kale
Scallions
Cilantro
Avocado
Brown rice
Bean Sprouts

For the peanut sauce (makes enough for 20 servings)
 3/4 cup creamy peanut butter* (I recommend peanut butter made with 1 ingredient: PEANUTS)
 Juice of 1.5-2 limes
Large marble to golf ball chunk of fresh peeled ginger
1 garlic clove
8 oz pitted moist dates
2/3 cup simmering hot water**
 Dash of chili flakes

*To make this raw: use raw almond butter-peanut butter is made with roasted peanuts
**To make this raw: make sure water does not go above 118 F – This is the temperature that denatures enzymes. However, if the water does happen to go above, it is highly unlikely that the entirety of the ingredients will also go above 118 F

Knife
Cutting board
High speed blender
Hot water heater, microwave, or stovetop to make hot water
Citrus juicer (optional – for convenience)

The Recipe:

To make the soft rolls
1. Prep the ingredients however you'd like. Slice those red bell peppers into long thin strips, sliver the purple cabbage, and maybe steam some sweet potato or boil some beans. Whatever tickles your fancy! Use whatever vegetables you want, prepped however you prefer. 

2. I think it’s fun to throw in pineapple chunks and fresh mint, or basil and tomatoes. Scallion, avocado, or cilantro... Flex your creativity muscles.

3. One at a time, prep the rice wrappers. To do this, run both sides under running water for a few seconds and shake off excess. While the wrappers are still slightly hard and semi wet, ignoring the sexual innuendo transfer them to a plate. The wrapper will soften on the plate as you add dry ingredients.

4. Load them up with the fillings in the center horizontally, leaving at least 1 inch on either side and ~2 inches to the front and back of ingredients.

5. Tuck and roll: Tuck in the 1-inch sides to the right and left of ingredients. Fold over the side closest to you, and with your fingers hold in ingredients to keep from spilling. Carefully roll the baby away from you and the rice wrapper will magically create a beautiful masterpiece! You might not get this the first time, but practice makes perfect!

To make the peanut sauce
1. Blend all ingredients in a high speed blender until smooth.

Notes:
* Be sure to eat the soft rolls fresh / within the day. The wrappers get hard if left in the fridge overnight – unfortunately becoming surprisingly less enjoyable to eat.

* The peanut sauce on the other hand, lasts about 2 weeks in the fridge. This is fantastic as a stir-fry with brown rice noodles and veggies, a dipping sauce for lots of various anythings, and is a huge crowd pleaser! Everyone loves the healthy health bad @$$ who brought the peanut sauce, trust me.

Recipe was contributed by Katie Reines (Texas A&M University). Check out her website, , and  for more. 

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