Gisele Bündchen really likes the rolls mentioned as crunchy, creamy and chewy in her book ‘Nourish’
The recipe above is for a spring roll with ginger-cashew sauce and almond butter-sesame sauce. You will need: • 8 rolls that can be made of rice paper which is preferably – made from brown rice • Half (1/4) of one green cabbage which is medium sized and has been cored into shreds. • Two julienne pieces or Five chunks of grated carrots; they must not be too thin or too thickly cut though. • One cucumber without seeds should also be shredded into tiny pieces using a peeler. • An apple of moderate size (about the same as your fist) ought to have its core removed before thinly slicing it – make sure each slice is about a quarter-inch thick. • A ripe avocado has to undergo peeling and pitting before being cut lengthwise. • Ginger-cashew sauce (see below) is necessary for enhancing the taste whereas other people may prefer having almond butter-sesame sauce instead of the former.”
1. Fill a wide, flat bowl with 1 to 2 inches of very warm water. Place one rice paper wrapper in the water for a few seconds, until just softened and pliable (do not let the wrapper sit too long or it will get too soft).
2. Place the wrapper on a cutting board. On the bottom third, leaving 1 inch on each side bare, neatly stack a thin bundle of cabbage, a few carrot and cucumber slices, a couple of apple slices, and a couple of avocado slices. Carefully fold the bottom edge of the wrapper up and over the fillings, fold in the sides, and roll up like a burrito. Repeat with the remaining wrappers and filling ingredients.
3. Serve immediately, with the sauce on the side for dipping.
GINGER-CASHEW SAUCE
Makes about 1½ cups
1½ cups raw cashews
1 garlic clove
1 (2-inch) piece fresh ginger, peeled and roughly chopped
Juice of ½ lime
2 tablespoons tamari
2 teaspoons yuzu juice (or fresh lemon or lime juice)
¾ cup filtered water
Fine sea salt
1. To a blender, add the cashews, garlic, ginger, lime juice, tamari, yuzu juice, and water.
2. Puree until very creamy. The sauce should be the consistency of a creamy dressing; add another tablespoon or so of water to thin out, if necessary.
3. Taste and add salt if you like. Refrigerate in an airtight glass container for up to 3 days.
ALMOND BUTTER-SESAME SAUCE
Makes about 1 cup
5 tablespoons almond butter
¼ cup tamari
¼ cup avocado oil
¼ cup toasted sesame oil
3 tablespoons maple syrup
1. In a small bowl, place the almond butter, tamari, avocado oil, sesame oil, and maple syrup.
2. Whisk until smooth. Refrigerate in an airtight glass container for up to 5 days.