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Raw Vegetable Spring Rolls with Coconut Dip

Rice paper rolls packed with raw bell pepper, cucumber, bok choy, carrot, scallion and celery, cut into halves and served with a cumin and coriander coconut yogurt dip. Nothing is cooked.

5 servings · 15 min · lunch · vegan

Ingredients

Spring Rolls

  • 10 rice spring roll wrappers, round
  • 1¼ yellow bell pepper, halved, seeded, and thinly sliced
  • 1¼ red bell pepper, halved, seeded, and thinly sliced
  • ¾ cucumber, halved, seeded and thinly sliced
  • 1¼ bok choy, leaves separated
  • 2½ carrot, peeled and cut into 4-inch sticks
  • 5 scallions, large, sliced lengthwise
  • 2½ stalk celery
  • 2½ teaspoon coconut aminos

Coconut Dip

  • 1¼ cup coconut yogurt
  • 2½ teaspoon coconut aminos
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ clove garlic, crushed
  • ¾ teaspoon sea salt
  • 3¾ tablespoon cilantro, chopped, leaves only

Method

  1. Soak a spring roll wrapper for 10 seconds, or until just pliable, then smooth it onto a cutting board. Arrange a tenth of all the vegetables on the lower center of the wrap. Sprinkle with a little of the coconut aminos sauce.
  2. Tuck each side of the wrapper into the center, then fold the lower edge up to enclose the vegetables, keeping them in a tight bunch as you roll up to the top. Repeat with the remaining wrappers.
  3. Using a sharp knife, cut each roll in half until you have 20 halves, and arrange them on a serving dish.
  4. To make the dip, combine the yogurt in a mixing bowl with the coconut aminos sauce, cumin, coriander, garlic, salt, and half the cilantro leaves. Spoon the dip into a serving dish and serve alongside the spring rolls, garnished with the remaining cilantro.

Notes

For another occasion, serve the rolls with a nutty dip — swirl raw cashew butter into nut milk with a dash of coconut aminos.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.