Ingredients
- 2 tablespoons agave nectar
- 3⁄4 cup almond butter (can use peanut butter)
- 1 cup shredded Boston lettuce leaves
- 2 tablespoons lightly chopped cilantro
- 3 tablespoons cilantro leaves
- 2 cucumbers, sliced very thin lengthwise, using mandolin slicer
- 1⁄2 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 cup kelp noodles, cut into 3-inch lengths
- 1⁄4 cup lemon juice
- 2 teaspoons lime zest
- 3 tablespoons mint leaves
- 1⁄2 cup mung bean sprouts, rinsed
- 2 tablespoons nama shoyu (or wheat-free tamari for gluten free)
- 3 tablespoons basil or thai basil leaves
- 1 teaspoon thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned
- 1⁄2 cup coconut water or filtered water, as desired
Ready In 20 Minutes
Servings: 4
Cooking Instructions
Step 1
- Place filling ingredients into bowls and arrange on your table or countertop.To assemble rolls, place a strip of cucumber onto a fl at surface, like a cutting board.
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Step 2
- Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper.
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Step 3
- Place four cucumber sticks to either side of your noodle, herb, and spice pile.
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Step 4
- Roll fillings up inside cucumber strip diagonally.
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Step 5
- Place in a container. Repeat.To serve, transfer rolls onto a serving plate or four dishes.
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Step 6
- Serve with a side of Ginger Peanut Sauce for dipping.These are best eaten immediately, but they will keep in fridge for 1 day.In blender, place all sauce ingredients. Blend smooth, adding just enough water for desired dipping consistency.To serve, scoop into small bowl.
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Step 7
- Sprinkle on cilantro and lime zest before serving.Will keep for 5 days in fridge.
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