Featuring crunchy seeds, fresh herbs, pickled veggies, and the best walnut sauce!
Prep Time:25 minutesmins
Total Time:25 minutesmins
16
Ingredients
For the walnut sauce
¾cupwalnut halves
¾cupcanola oil
¼cupwater
⅓cupnutritional yeast
3tbspvinegar
3tbspsoy sauce
2tbsptahinior sesame seeds
2clovesgarlic
For the pickled carrots
1large carrot
1/4cupvinegar
2tbspsugar
¼cupwater
pinchof salt
For the summer/salad rolls
Rice paper wrappers
Vermicelli noodlescooked
Sunflower seeds
Pickled julienned carrotssee recipe above
Julienned apple slices
Green onions
Cilantro
Instructions
Combine the sauce ingredients in a blender. Start on low then turn up to high. Blend until smooth.
For the pickled carrots, stir together the vinegar, sugar, water, and salt. Microwave for one minute to help the sugar dissolve. Cut the carrot julienne style and place in brine. Allow to sit for at least 30 minutes.
For the salad rolls, soften a sheet of rice paper in hot water for five seconds. I fill a frying pan with water for this step.
Place the paper on a cutting board. Layer centre with noodles, seeds, carrots, apples, green onions, and cilantro.
Roll as per the photo. When you bring the bottom side up, try to tuck it under the filling ingredients.