Raw Vegan Spring Rolls

By Elizabeth www.rawlivingandlearning.blogspot.com

Yesterday was another fun day of creating raw, vegan recipes. I was determined to make an alternative to rice paper wrappers when making spring rolls. The texture of this raw, red cabbage is amazing! I couldn’t be happier with how they turned out. It is a simple two step recipe to tenderize the red cabbage all the while preserving the essential enzymes and nutrients that raw cabbage possesses. The many health benefits of raw cabbage motivates me to always try and eat it uncooked. But sometimes I prefer it soft vs crunchy, and here is the perfect way to enjoy it. 

The first step was to cut out the tough core at the bottom of the cabbage. I then cut about a third of one side off so I could more easily separate the cabbage leaves. Next I placed 7 cabbage leaves in a square glass dish and filled it with water. I then placed this dish in the very bottom of my Excalibur dehydrator. 

On the top rack I placed sliced red bell peppers, sliced yellow zucchini, and some sliced sweet onions. You are just softening these, NOT trying to dry them out. Keep them flexible, not crispy.

These will be used in the Carrot Sauce that goes in the spring rolls and I will use them in my Raw Vegan Tacos. I'll be sharing that recipe soon!
 Set the temperature to 119 degrees Fahrenheit and dehydrate for 3 hours. After three hours, remove the vegetables, set aside for sauce recipe, remove the  cabbage from the water and place on a mesh mat in the dehydrator and continue to warm/wilt the cabbage, lowering the temp to 100 degrees Fahrenheit, for 2 hours.

 Remove cabbage from dehydrator and place on a cutting board. With a rolling pin, gently crush the hard ribs in the cabbage leaves.

 This make them super easy to roll up after the second step is completed. 

The second step, is the marinade. This creates the soft, flexible texture allowing you to create a mouth feel comparable to rice paper wrappers. In a ziplock baggie add the following marinade ingredients:


1/2 cup organic red wine vinegar
3 Tbsp organic unrefined sesame oil
Pinch of Himalayan salt
Add the cabbage to the baggie, seal it and set flat on counter top. 
****While the cabbage is marinating, prep the raw veggies for the filling and make the Carrot Sauce. ***

Allow to marinate for 3 hours.  Remove leaves, rinse off all of the marinade and pat dry with paper towel. Now your wrappers are ready to fill. 

My filling ingredients were:

Carrot ribbons, made with a carrot peeler
Organic cucumber, yellow zucchini, and red bell pepper cut into long strips
6 mint leaves, torn into small pieces
Black sesame seeds
Carrot Sauce

To assemble the Spring Rolls, lay out the cabbage rolls on a board, lay a few slices of each filling ingredient in the center of each leaf.

 Drizzle on some of the carrot sauce, sprinkle with black sesame seeds, and roll up each leaf into a roll, allowing some of the veggies to stick out of the ends. Enjoy!

Carrot Sauce Recipe:

Juice 3 small carrots, a slice of lime and a slice of ginger (reserve 2 Tbsp of the pulp)
Measure out 1/2 cup of juice (reserve remaining juice)
1/4 cup dehydrated  onion
6 round slices of dehydrated yellow zucchini
1/4 cup dehydrated red bell pepper
2 Tbsp of the carrot pulp
2 Tbsp of celery leaves
A splash of organic Coconut Aminos, unrefined sesame oil, and red wine vinegar
Blend all of the sauce ingredients in a mini blender. 

+JMJ+ Today I am grateful for the inspiration God has given me to create new recipes and start sharing them again here on my blog.


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