Simple raw Spring Roll recipe
Simple recipes for raw meals come easier when you have fresh ingredients in your fridge and pantry. We have found our staples changing throughout the months as we transformed to raw food. They changed from flour tortillas and bread to rice wraps and Nori sheets. From vegetarian substitutions for sausages and meats to squashes and nuts. From soy milks to nut milks. Like anything else, habits are hard to break. And, transitioning is only difficult if you let it be.
This is a sample of a simple meal done with some basic ingredients that we keep on hand. Meal planning is getting easier, like everyone else, if we don't plan, we "scrounge" in the fridge to bring some tasty ingredients together for a meal.
No, rice wraps are not raw, once again we simply strive to keep our meals "high-raw". We do not stress 100% raw unless you are facing a particular challenge as it can seem a little daunting; yet we do encourage including as much raw living food as possible...and that is what we attempt to follow.
Rice wraps can be found in the Asian section of most grocery markets. If they aren't available at your local market try an Asian market or ask your market to carry them.
Raw Spring roll ingredients:
Kelp noodles or Mung bean sprouts
shredded carrots
shredded bell pepper
chopped red onion
sliced cucumber
dry veggie spice for garnish (we finished up a spicy Togarashi blend we'll post later!)
Use whatever fresh food you have! We have been known to use: seaweed, spinach, nuts/seeds, sprouts, zucchini, jicama, broccoli or any other veggie we find in the fridge. Make a quick dip using Nama Shoyu, agave, citrus, and rice wine vinegar. Try an oil or mayonnaise based dip with your favorite spices. It's up to you what flavor will match your rolls.
Spring rolls are easier than you think to prepare. They only need to be run under cold filtered water for 20 to 30 seconds until wet, but not floppy. Place wrap on a wooden cutting board and arrange your pre-prepared fresh ingredients in the center. The wrap will be ready to fold over ingredients by the time you have filled it. Fold the two sides over first, then roll the bottom toward the top.
Be creative, we have made square, triangular and rectangle wraps for fun. We have also cut them in quarters for small single bite servings like sushi.
Have fun! Enjoy preparing and eating your food. The kitchen should be enjoyable and not a chore. If we prepare meals with an attitude of love and gratitude, it will be received that way by those eating it.
This is a sample of a simple meal done with some basic ingredients that we keep on hand. Meal planning is getting easier, like everyone else, if we don't plan, we "scrounge" in the fridge to bring some tasty ingredients together for a meal.
No, rice wraps are not raw, once again we simply strive to keep our meals "high-raw". We do not stress 100% raw unless you are facing a particular challenge as it can seem a little daunting; yet we do encourage including as much raw living food as possible...and that is what we attempt to follow.
Rice wraps can be found in the Asian section of most grocery markets. If they aren't available at your local market try an Asian market or ask your market to carry them.
Raw Spring roll ingredients:
Kelp noodles or Mung bean sprouts
shredded carrots
shredded bell pepper
chopped red onion
sliced cucumber
dry veggie spice for garnish (we finished up a spicy Togarashi blend we'll post later!)
Use whatever fresh food you have! We have been known to use: seaweed, spinach, nuts/seeds, sprouts, zucchini, jicama, broccoli or any other veggie we find in the fridge. Make a quick dip using Nama Shoyu, agave, citrus, and rice wine vinegar. Try an oil or mayonnaise based dip with your favorite spices. It's up to you what flavor will match your rolls.
Spring rolls are easier than you think to prepare. They only need to be run under cold filtered water for 20 to 30 seconds until wet, but not floppy. Place wrap on a wooden cutting board and arrange your pre-prepared fresh ingredients in the center. The wrap will be ready to fold over ingredients by the time you have filled it. Fold the two sides over first, then roll the bottom toward the top.
Be creative, we have made square, triangular and rectangle wraps for fun. We have also cut them in quarters for small single bite servings like sushi.
Have fun! Enjoy preparing and eating your food. The kitchen should be enjoyable and not a chore. If we prepare meals with an attitude of love and gratitude, it will be received that way by those eating it.
Posted by Toni at 3/7/2010 4:52 PM 
Categories: Recipes
Tags: raw spring roll recipe cucumber spring roll recipe free raw recipe
Categories: Recipes
Tags: raw spring roll recipe cucumber spring roll recipe free raw recipe
Yes! I've used these wrappers alot, especially in the summer. You can make up a big bowl of filling and keep in fridge for a couple of days. Adding some lime juice and sesame oil is good, too.
You can season the filling and then don't need a dipping sauce, for a change. Very versatile ingredient, these wrappers!
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Hi, first of all I would like to say that you are doing a great job sharing your raw recipes. I am a little concerned about the rice wraps, not the fact that they aren't raw, but they look like they are made from white rice, which I thought is against the principles of "raw". I believe raw is also "wholefoods". I wonder if a "whole" alternative can be made or found?
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Cathy,
Thank you for the comment. For the spring roll recipe we used sprouted Mung beans instead of rice. We sprouted them ourselves. IF we do use rice we use Organic Brown rice. We use it exclusively. I have heard of sprouting wild rice, but we have not had much luck with it.
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