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Fusion Rolls with Almond Curry Dipping Sauce

www.rowenajayne.com | Blog Recipe

Makes: 6

Serves: 2-6

Fusion Rolls with Almond Curry Dipping Sauce

Rowena Jayne
“Real Food Yogi” is a Leading International Yoga Instructor, Author, Raw Food Chef and Wellness Presenter. She is a qualified Naturopath and Nutritionist and has studied Ayurvedic Medicine.

Rowena has contributed to the transformation of thousands of lives across the globe through her classes, workshops, retreats and published articles. She has been featured on CNN, ZTV, Channel 7 & 9, Inside sport, Complete Wellbeing, Y Magazine and various other platforms.

Rowena’s First Book – “The Joy of Real Food” has just been published internationally. To connect with the beautiful Rowena make sure you head to her website Rowena Jayne – The Real Food Yogi.

To view the full Featured Friend Interview click here!

Equipment

Ingredients - Rice Paper/Cabbage/Lettuce Rolls

  • 6 sheets rice paper/cabbage/lettuce leaves
  • Hot water

Ingredients - Vegetables

  • 2 cups wongbok cabbage or iceburg lettuce shredded
  • 2 medium carrots (grated)
  • 1 cup red cabbage (shredded)
  • 2 cups dried shitake mushrooms
  • 1 Tbsp olive oil
  • 2-3 tsp Braggs Aminos
  • 1 cup mint leaves
  • 1 cup coriander leaves

Ingredients - Almond Curry Dipping Sauce

  • 3/4 cup coconut milk *
  • 1/2 cup almond butter
  • 1/2 large clove garlic
  • 1/2 tsp ginger root
  • 1½ tsp curry powder
  • 1 Tbsp macadamia nut oil
  • 2 tsp maple syrup
  • 1 tsp Braggs Aminos
  • 1 tsp chives/shallots
  • 1 tsp sea salt
  • 1/4 tsp coriander powder
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon onion powder
  • Pinch cayenne pepper
  • Pinch black pepper

Method - Dressing

  1. Blend ingredients in a RAW BLEND Vita-mix until smooth. Set aside.

Method - Vegetables

  1. Soak the dried shiitake mushrooms for 1 minute in hot water.
  2. Strain and squeeze out excess juice.
  3. Place in a bowl and add olive oil and Braggs. Mix through and leave aside while preparing other vegetables.
  4. Shred all vegetables and herbs and mix together in a large bowl. Add shiitake mushrooms and mix through.

Method - Rolls

  1. Steep a rice paper in hot water for 30 seconds until it softens. Place on a cutting board.
  2. Place small amounts of each ingredient into the centre of the rice paper/cabbage/lettuce leaf and roll up.
  3. Repeat until all ingredients are used. Serve with the dipping sauce.

Notes

* To make fresh coconut milk. Place 1/2 cup water with 1 cup dried coconut. Blend until smooth and strain through a nut milk bag.

Blog Recipe

This is a recipe from Tommy's Blog Post, Featured Friend Interview: Rowena Jayne - The Real Food Yogi
View more Blog Posts here

 

 

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