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Health & Fitness

Kara's Summer Roll Recipe Features Garden Herbs

by Dr. Kara Burkhart, N.D., L.Ac
Salud Integrative Medicine
See more recipes at Healthy Eating Blog

I have been taking these to events for years and always get rave reviews. The mixture of mint and cilantro and the crunch offered by the greens, cucumbers and peppers combine well the the pungent sauce.

They are so easy to make and can last for half a day. Be careful of stacking them as the rice papers can melt into one another making them impossible to separate. Better to just line them up without too much touching.

Kara's Summer Rolls
(dairy free, gluten free, vegetarian)

Ingredients:

rice papers
15 lettuce greens washed and intact
4 medium carrots
3 cucumber
1 yellow pepper
1 red pepper
1 bunch mint, remove the leaves
1 bunch cilantro, remove the leaves
1/4 cup sesame seeds

Dipping sauce:

1/2 cup peanut butter (use sunflower butter if peanut allergies)
juice of 1 large orange
2 tablespoons gluten free tamari
1 tablespoon of rice wine vinegar
1 tablespoon maple syrup
1 tablespoon crushed red pepper paste or chili sauce (I like Union Food brand)
combine using a wisk.

Assembly:

Fill a pie plate half-way with water. Dip a rice paper in water. place on cutting board. Sprinke a few sesame seeds. Lay lettuce leaf and lay two to three of each vegetables, two mint leaves, and  five cilantro leaves. Fold the lettuce leaf tightly, then roll in the rice paper. Cut them in half.

Variations: braising greens if fresh lettuce is not available

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