Name: Rainbow Rolls
Ingredients: ½ cup chopped fresh cilantro; ¼ up water; ¼ cup almond butter; 3 tablespoons Bragg Liquid Aminos or tamari; 2 tablespoons unsalted peanut butter; 2 tablespoons freshly squeezed lime juice; 1 tablespoons apple cider vinegar; 1 tablespoon raw honey or maple syrup; 2 Medjool dates, pitted; 1 garlic clove; 1 tablespoon grated fresh ginger; 1 teaspoon red pepper flakes; ¼ cup macadamias, soaked and crushed; 4 rice paper wrappers; 1 cucumber, spiralized or grated (try to avoid the seeds); 1 avocado, sliced; 1 cup cup beets, spiralized or grated; 1 cup carrots, spiralized or grated; 1 cup sprouts; ½ cup fresh cilantro leaves; ½ cup loosely packed fresh mint leaves; ¼ cup loosely packed fresh basil leaves

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How this works

Rainbow Rolls

These plant-based rolls from Radiant: The Cookbook include a creamy Thai peanut sauce and an array of spiralized vegetables to make it look like a rainbow when you bite in.

Course: Lunch

Keyword: peanut sauce, rainbow rolls, seasonal vegetables, spiralizer, thai, vegetarian

Servings:

Author: Recipe excerpted from Radiant: The Cookbook by Mafalda Pinto Leite

Ingredients

Peanut Sauce:

½ cup chopped fresh cilantro
¼ up water
¼ cup almond butter
3 tablespoons Bragg Liquid Aminos or tamari
2 tablespoons unsalted peanut butter
2 tablespoons freshly squeezed lime juice
1 tablespoons apple cider vinegar
1 tablespoon raw honey or maple syrup
2 Medjool dates, pitted
1 garlic clove
1 tablespoon grated fresh ginger
1 teaspoon red pepper flakes
¼ cup macadamias, soaked and crushed

Rolls:

4 rice paper wrappers
1 cucumber, spiralized or grated (try to avoid the seeds)
1 avocado, sliced
1 cup cup beets, spiralized or grated
1 cup carrots, spiralized or grated
1 cup sprouts
½ cup fresh cilantro leaves
½ cup loosely packed fresh mint leaves
¼ cup loosely packed fresh basil leaves

Instructions

To make the peanut sauce, combine the cilantro, water, almond butter, Liquid Aminos, peanut butter, lime juice, cider vinegar, honey, dates, garlic, ginger, and red pepper flakes in a blender and blend on high speed until smooth, adding more water if necessary to achieve a pourable (but still thick) sauce. Divide the sauce evenly between two small bowls. Set aside one bowl (half the sauce) for dipping. Stir the crushed macadamias into the other bowl of sauce and set aside for filling the rolls.
To prepare the rolls, fill a wide, shallow bowl with warm water and place a clean, dry dish towel on your work surface. Submerge a rice paper wrapper in the water just until soft. (Do not oversoak: the wrappers are delicate and will tear if too soft.) Remove the wrapper from the water and place on the dish towel.
Arrange one quarter of the vegetables and herbs horizontally in the bottom third of the wrapper, leaving the sides and top section of the wrapper uncovered. Dollop 1 tablespoon of the macadamia peanut sauce over the vegetables. Fold the bottom edge of the wrapper over the veggies and herbs and tuck it under them. Fold the sides of the wrapper toward the middle (like wrapping a burrito), then gently roll it closed as tightly as possible without tearing. Cover the finished roll with a damp cloth to keep it moist. Repeat the process with the remaining fillings and wrappers. Serve accompanied by the peanut dipping sauce.

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